Dranks at PABU, San Francisco [PHOTOS]

Dranks at PABU, San Francisco [PHOTOS]

PABU is Chef Ken Tominaga‘s Japanese izakaya and sushi bar sourcing fish both locally and from afar, including Japan’s Tsujiki market. At the helm of Pabu’s cocktail program is Lead Bartender Nick Jones, and Head Bar Man of Mina Group Carlo Splendorini. With their combined experience and creativity the cocktail program is reflective of Japanese traditions and flavors highlighting unique spirits with an emphasis on creativity and presentation. “The philosophy of PABU’S cocktail program is true to Japanese culture,…

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“Ichigo-Ichie Sour”

3 parts Nikka from the Barrel 3/4 part Sansachun Rice Wine 1 part lemon juice 1 part blood orange juice 1 part agave nectar (1:1) 4 dashes Peychauds Bitters 2 dashes Bittermans Hopped Grapefruit Bitters 1/2 part fresh egg white Add ingredients to dry shaker. Dry shake, add ice, wet shake, single strain into chilled brandy balloon.

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“Samurai Blood”

4 parts Yamazaki Japanese whiskey 4 parts tawney port 1 part simple syrup 1 part sour cherry 3-4 sour cherries 1 Lemon Wedge 3-4 drops Cherry Bitter Muddle sour cherries with simple syrup (1:1) and squeeze 1 lemon wedge. Add cherry bitters. Add alcohol and shake over ice. Strain into rocks glass. Garnish with lemon twist.  

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