Our First Sake Cocktail, The Little Tokyo
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- čas přidán 5. 04. 2020
- A pleasing drink from one of LA's most creative bartenders.
This drink was created by Los Angeles bartender Tobin Shea who runs the beverage program over at Redbird in Little Tokyo, this Cocktail's namesake neighborhood. Redbird is a restaurant opened by LA Chef Neil Fraser and you can find it inside a historic Cathedral also owned by Fraser. It is one of the most popular restaurants in the city offering I gues what you'd call "New American Cuisine."
Little Tokyo is a neighborhood in Downtown Los Angeles which takes up about five city blocks. It is one of only three official "Japantowns" in the United States and was declared a historic landmark in 1995. It is one of LA's most historic and popular neighborhoods so you should definitely stop by if you find yourself in town anytime soon (or at least after this whole COVID thing blows over).
Tobin Shea started bartending to pay the bills while in college and has gone on to make a name for himself behind the bar at such LA staples as El Cid and Circa. He has, for the past several years found himself as beverage director at Redbird. And lucky for us, so we can have such wonderful cocktails as this one!
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Here's The Specs:
1.5oz (45ml) Nigori Sake
.75oz (22.5ml) Cappelletti Aperitivo
.75oz (22.5ml) Sweet Vermouth
.25oz (7.5ml) Yuzu Juice
Orange Twist - Jak na to + styl
Love the addition of some history/background about the spirits themselves as well as the cocktail.
Hi, as a beginner, i really like how you go into the history and inspiration behind each drink, it increases my knowledge and appreciation, thanks for the great vids!
I grow Yuzu and my goal is to eventually grow enough to supply some local bars and such 😃
Legend
Come to Berlin! :D
@@jeroenvanhofwegen5454 Kinda down honestly
I think this is the first time I’ve heard someone use musty in a positive way
Very informative...
Thanks for sharing...
Well done yet again Leandro. This I am definately going to try!!!
There are really two major styles of sake. Your pure-rice sake and alcohol-added sake. If a sake has 'Junmai' in the name, it is made with rice, water, yeast and koji only. If you do not see 'Junmai' on the label, then a distilled alcohol has been added.
In each, there are sub-grades all dependent on how much of the rice grain has been milled. The more the grain is milled, the more 'pure' the rice is. A straight Junmai sake does not have a minimum milling requirement. Junmai Ginjo must have a minimum milling of 60% or less rice remaining, and Junmai Daiginjo is 50% or less remaining. These are all your Junmai, or pure-rice sake.
Futsu-shu is your unmilled alcohol added sake. Honjozo is a 70% or less, Ginjo at 60% and Daiginjo at 50% just like the Junmai sake.
The amount of milling the rice grain receives changes the flavor and aroma profile of the finished sake. It also affects the price. Generally speaking, a Daiginjo sake will have a more fruity flavor and floral aroma over a Honjozo or Junmai sake. When serving, a Daiginjo is almost always better when served chilled (or warm during the winter). Room temperature is okay, but the flavors aren't as pronounced. With cheaper sake, you will more likely find them served warm to hide any possible unwanted or skunky flavors.
UrbanSake dot com is a decent resource for information on sake production and serving.
I really like how Marius often has very insightful questions for Leandro to make the show even more interesting and thoughtful.
Love sake cocktails, I’ll have to give this a try!
@The Educated Barfly, you went in depth about the Cappelletti but how about the yuzu juice? I generally know it’s citrus but next time talk about it’s differences (or show notes) from lemon/lime, etc. Thanks 👍🏻
Thanks for the Cappelletti background. I did a little research into what apperitivi (apperitivos?) to try after aperol and campari and I did not realize it was wine based. I feel you on the fridge space, I've got even more wine based aperitifs coming in the mail
I have almost none of these ingredients, but I’m tempted to change that. Very interesting drink.
I'm certainly curious about this one. Look forward to trying to make it when I get my hands on the ingredients.
this sounds like a great evening cocktail. will try!
I just picked up my first bottle of Campari yesterday. I totally see what you mean about it being an acquired taste. It's almost like two different drinks - pleasantly bittersweet and a bit fruity when it goes in, then *bam* lingering bitterness. Though after an Americano and a Negroni last night, I was already starting to get past that.
Sugoi❤❤❤ Barfly keeping me tipsy during quarantine
"Where is that little knife?" is my anthem during my shift 😅
Reminds me of a cocktail I had at MJs Steakhouse called John Wayne’s Last Ride that used that same combo of Capelletti and Dolin Rouge. Equal parts Bourbon, Capelletti, and Dolin Rouge with a few dashes of chocolate bitters, served on a rock of ice with an orange twist.
It’s about damn time!! Patience is a virtue!! 🤙🏼
Thank you for this, now I have something to try using the bottle of sake I have :)
I made this yesterday and it's awesome! I forgot to check my grocery store for Yuzu juice, but I looked online and you can do a 6:1 ratio of lime juice to orange juice to substitute it out. Now I've never had Yuzu juice before, so I can't say if it's an accurate replacement, but the drink I had last night tasted awesome with that mixture.
Great Job dude
It's funny, I told a former professional bartender that I really liked Campari having just gotten into amari, and she was shocked. My first experience was a Jungle Bird that I mixed myself that was simply amazing, so perhaps I just chose the right first stepping stone into that flavor profile.
you should have made an april fools video where Leandro just wanders around the kitchen looking for the thing he forgot but never finds it
Might be sacrilege, but would a 50/50 mix of Campari and Aperol be an ok sub for Cappelletti? It's not an option for me
Looks delicious.
I like it.
Here is one I recommend the Japanese Margarita, using half and half parts of Sake with Tequila. You can also completely substitute the tequila with Sake and the triple sec with mezcal. Amazing 👍
Would love more videos on sake, soju and Asian drinks!
Glad you did the tasting notes at the end about Cappelletti. I was given some recently and wasn't sure what to make of it (hadn't been keeping it in the fridge; oops). Would you say it's more similar to Aperol than Campari? Last - do you have any particular drinks you like that use Cappelletti (other than a Little Tokyo)?
Cool video!
Is it preferable to keep the sake in the fridge once being open or doesn't make much of a difference?
It"s a low ABV and is reffered to as rice wine so it is a bit confusing.
Thanks!
Looks delicious. Time to order some sake
Hey Leandro, why do most aperitifs appear a very rich bright red color? Thanks!
Believe it or not, me and my wife visited Trento this year (yes!), in mid February, and we had A BLAST!! Everybody should definetily visit Trento at least once in their lifetime.
But unfortunately we didn´t know about this Aperitivo, and thus, we didn´t had the chance to taste Il Specialino there.
Shame on us !!!
I´ve got to say that I really, really love your teaching approach on all these cocktails, and if I may, I want to ask you to never, ever, stop teaching us about the history of the spirits themselves as well as the cocktails.
Both of you guys always perform a terrific job on every video you put on the internet.
And me and my wife really thank you both for that.
Greetings from south of Brazil!!
Thank you very much!!!!! I won’t stop and thanks so much for helping to make this show what it is!
These look great!! I have a request: recently I got a cocktail at a restaurant called The Saint C. It was gin grapefruit and rosemary based. Topped with soda. Absolutely beautiful to drink not too booze forward . I can’t find any recipes for something like this could you please do this???? Greatly appreciate it
To me sake is a soft, aged flavor with a bit if fermented tang. It's not strong and unlike most fermented scents it's clean and not yeasty. So, I can see it being a touch "musky" to most. I like it honestly it's very clean and even the cheaper stuff is soft and easy to drink.
I love yuzu! Now to find a bottle of Cappelletti.
Hey great video once again. I might be mistaken but I think the small bottle you are using is actually Yuzu concentrate rather than juice.
TIL that you should store Cappelletti in the fridge...after drinking it for about 3 months without it being in one...Glad I know now!
Cocktail looks good. Sake is one of those tastes - like Islay Scotch - my wimpy palate can’t handle though:)
Can we substitute the Cappelletti with something less forward than the campari like say an Aperol? Im thinking the orange nuances of Aperol may compliment the fruity yuzu while still having the bitter component for balance
Hey Leandro, Try one(a) Gin Gin Mule⠀
5 cl Gin (Beefeater)
3 cl Lemon Juice⠀
2 cl Gingersyrup ⠀
Mint leaf(s)
Ice
Shake and poor in a highball glas with ice and fill with sodawater.
If I could make a request. When Leandro tries the drink and he hits an oh yeah or something similar do a old school Batman “pow” sound effect! (Lol)
Philip Rybak LOL Great Idea!
what we need is more sake cocktails
Regarding what you said about Campari, it’s a really weird spirit for my tastes. I love it in a Boulevardier and some other shaken drinks, but Negronis are still too bitter for me no matter how many I try.
Nice
Where did you get the glass you used for this drink? I have one that I got at a thrift store and I have looked for others.
I see you use clear ice for stirring and then strained that ice (which in my opinion really beats the purpose). Seeing as my freezer space is limited during quarantine clear can no longer use up as much space as before. Do you think that dilution would be the same with tempered non clear ice?
Clear ice and non clear ice dilute in exactly the same way. There is no difference.
I think that sake taste and smells like fermented pizza dough in a pleasant way.
I'd describe sake as like the most mild tasting beer. I hate that strong taste in any beer I've really tried but it's so mild in sake it's actually pleasant to me. Thats as close as I can describe it
I’ve never been drawn to saki, but my wife likes it; so we’ll see. When it comes to storing vermouth in the fridge; would you recommend doing that once you bring it home, or only after you actually crack open the bottle? Stay safe and well!!!
Late reply for you but only once you open it, it obviously shouldn't be left anywhere that's very warm but doesn't need to be in the fridge until opened. Like how a bottle of wine won't go bad if it's kept out the fridge unopened
First stirred cocktail I’ve seen with citrus juice, isn’t that like really unorthodox?
tom collins?
Gabriel Toledano yeah but a Tom Collins also uses soda water. That’s more a highball than a stirred cocktail
No it isn’t really shaking has to do with the combination of citrus juice and sugar
The Educated Barfly didn’t know, thanks!
Hi oh guys should be shaking your tom Collins btw
*googles Cappelleti *finds pasta *googles Cappelleti bitter *Aaah!
coming from a KOREAN, the forefathers of Japanese culture.... can you try out " SOJU " cocktail recipes?
Yep I can do that
Yikes
Christopher J. Kim
Heck yeah!!
1910
Never really acquired the taste for Negronis, but I like Boulevadier.
I like the idea of using 酒 in a cocktail. I once made one called „ Yamahai“ a recipe from „Schumanns Bar“ in Munich. It was delicious but I thought it was a little waste of the good sake I used. The gin overpowered the subtile taste of the sake. ...... It’s not alto altige it’s Südtirol never say alto altige.
Sake = saw-kay = alocohol. Saki = saw-kee = destination.
Yuzu juice!!!!
So is Capeletti almost like a Vermouth, as you compared it to Cocchi Americano?
No it’s like a much sweeter version of Campari
@@TheEducatedBarfly :
So is it in the middle of those two?
😊
Campari only gets better as you drink more.
Sake makes me go *yes*
Also should I tell you my new created cocktails- The Tzar's cup and Honeycomb Martini.
Sure, tell it to me!
@@TheEducatedBarfly Will you do a video about it?
Yes I will.’as soon as I can get back to shooting regular content. Absolutely
@@TheEducatedBarfly Okay then-
Honeycomb Martini-
45ml Gin (I use Gordon but you can use any gin that is less junipery.)
15ml Limonchello
15ml Dry vermouth (I use Dolin)
20ml Honey syrup
15ml Honey liquor (Optional)
22.5ml Lemon juice (Fresh)
Ginger (Muddled)
Combine the ingredients, give it a hard but short shake and strain it into a martini glass. Garnish it with a lemon zest.
@@TheEducatedBarfly Tzar's Cup (It is kind of like a buck)
60ml Vodka
30ml Slivovitz (Plum brandy)
7.5ml Aperol
7.5ml Luxardo Maraschino
15ml Lime juice
15ml Ginger Syrup
15ml Dry curacao
2Dashes of Grapefruit bitters
Shake it well and strain into a highbol glass, top with ginger ale. Garnish it with Mint sprig and a lime Wheel.
Sake is pronounced something like Sakhay not Sakhee
(English es not my mother tongue so I'm approaching to the pronunciation as best as I can)
Would you ever do a Shochu cocktail?
Yep and I have two bottles just haven’t gotten around to it but I would for sure use it
I just added the 419th like so I’ve given someone a really good opportunity. If you see this 420th person to like the vid, you’re welcome 😁
Alto Odd-Ih-Jay = Alto Adige
Luke Stewart
Better still call it Südtirol
First time that I heard he was married
only hard ingredients to find
Nigori means unfiltered not unfermented
Yes it is unfiltered...and because of that it contains bits of unfermented rice.....if it were unfermented it wouldn’t be alcoholic would it?
Is calling the Negroni and its variations "low abv" just channel tradition at this point?
No, a drink which consists of Sake, capeletti and sweet vermouth is actually low abv...
“Saw-Kay” not “Saw-Key” y’all gotta stop saying it like that 😭🤦♂️
But Hawai’i has the most Japanese Americans in the U.S 👌🏼
first time a clicked the link for this video, I ended up with 10 minutes of commercials, longer than your actual video. you need to make money buy when the ratio of commercial to content is > 1, it's not worth it
Campari is just gross!!!!!