I bartend at a seafood & oyster restaurant where we incorporate a nautical theme when naming a new cocktail for the menu. I previously bartended in a sushi bar and love to play with Japanese ingredients.

Cocktail Inspiration

salted butterscotch pot de creme

Ingredients

• 30 Ml. Licor 43 Original
• 60 Ml. Suntori Toki Japanese whiskey
• 30 Ml. Espresso
• 10 Ml. Tamari
• 30 Ml. Whipped cream

Method

Cocktail Preparation

• Combine all ingredients except whipped cream into shaker tin
• Add ice and shake vigorously
• Double strain into chilled glass (preferably a coupe) I only had access to lowball for picture
• Top with layer of whipped cream (easy whipped cream recipe: in chilled shaker tin, combine 180 ML heavy cream, 10 ML simple syrup (2:1), and add spring piece from Hawthorne strainer. Shake vigorously for about 1 minute)

Coffee Preparation

• Pull 1 oz (30 Ml) espresso. Let espresso cool before using.