Hi my name is Christian Granert I am 38 years old and I have been working as a bartender for almost 12 years.
I currently work at the Maritim Hotel Dresden in one of the most beautiful hotel bars in my opinion.

Cocktail Inspiration

My inspiration for my drink "Okiro" is the fascinating Japanese coffee culture, which has developed completely independently. With minimal technology, but with a great skill and craftsmanship, the coffee is perfectly extracted by using the simple pour over method and enjoyed in the traditional kissats in Japan. I take up this simplicity in perfection by also using this method of coffee preparation. In my "Okiro" cocktail, I would like to focus on the subtle and vanilla notes of the Licor 43 and on the perfect interaction with the typically Japanese brewed coffee. The japanese whisky gives the drink enough body without overpowering it. The miso paste balances the drink with its saltiness and gives the drink an additional umami note. The gentle nuttiness of the sesame oil rounds off the drink perfectly. As a coffee cocktail, my drink naturally has a stimulating and invigorating effect, which explains the name Okiro, which means "wake up".


  • 30 Ml. Licor 43 Original
  • 30 Ml. Hatozaki Pure Malt Whisky
  • 30 Ml. pour over coffee
  • 3 Ml. toasted sesame oil
  • 8 Ml. yellow miso paste


Cocktail Preparation
  • First pour the coffee into a shaker and stir in the miso paste with a bar spoon.
  • Add all the other ingredients and shake vigorously with ice cubes.
  • Double strain into a tumbler over ice cubes.
  • Cut a slice off a sesame mochi and place on the rim of the glass.
Coffee Preparation
  • Grind the coffee with a hand grinder using a medium grind (variety: Sonora Geisha)
  • Rinse a hand filter together with the filter with hot water (e.g. V60)
  • Boil the water for the brewing process, leave to stand for 1-2 minutes if necessary and use at 92-96 degrees (sweet spot).
  • Place the hand filter on the jug, place on the scales and tare.
  • Weigh out 20 g of coffee and pour into the filter. Then tare again.
  • Start the stopwatch and pour 25 g of water into the center. After 30 seconds (bloom), pour in a further 50 g to 70 g of water and stir carefully so that the ground coffee comes into complete contact with the water.
  • After one minute, add more water until 300 g of water is reached.
  • The brewing process is complete after 3 minutes.

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