Cocktail of the week: Bow Bar’s yakawa – recipe | The good mixer
Summer has finally arrived, so we’ve dusted off the barbecue and are on the lookout for the next refreshing drink. Here’s a clever solution, combining something you may well have in your home bar in the form of that perennial British favourite, apricot brandy, with some fresh citrus and a couple of east Asian ingredients in the umeshu and sparkling sake. The idea is to make something to shatter the silence with a bang of flavours, and it was inspired by Sessue Hayakawa, one of the first Japanese stars of Hollywood silent cinema.
Yakawa
Serves 1
30ml umeshu – we like Akashi-Tai’s Shiraume Ginjo Umeshu
30ml apricot brandy
10ml fresh lime juice
10ml fresh mandarin juice
20ml sparkling sake (optional – again, we like Akashi-Tai’s)
Put everything bar the sparkling sake in a shaker or jug filled with ice, shake (or stir) for just five seconds, to ensure the alcohol content doesn’t get diluted, then strain into a chilled martini glass; alternatively, serve it on the rocks. Garnish with a lime wedge and add the sparkling sake for a big, refreshing impact.
Pietro Fania and Francesco Betti, Bow Bar, London W2