Cocktail of the week: Nobu’s Mediterranean kōyō – recipe

Colorful leaves, or kōyō, are to Japanese autumn what cherry blossoms are to Japanese spring. This version of G&T is particularly well suited to this time of year, although its tanginess and herbaceous flavors are also reminiscent of summer, with the salty taste of olive contrasting with sweet cherry and hint of rosemary. Close your eyes, feel the cool breeze on your cheeks and enjoy a trip down memory lane.

Kōyō Méditerranée

For 1

40ml good citrus gin - I use Malfy con Limone, although Plymouth makes a good substitute 150ml tonic - a herbal tonic such as Fever-Tree Mediterranean works best here 1 pinch lemon peel finely grated lemon, plus 1 twist of zest, to garnish 1 olive green queen 1 fresh cherry 1 sprig rosemary

Pour gin into a highball glass, then fill halfway with ice cubes . Pour in the tonic, then add more ice to fill the glass. Add the lemon zest, olive and cherry, then dip the rosemary into the drink and let sit for a few seconds for the flavors to blend. Garnish with a lemon twist and serve. Hi!

Stephan Jauslin, Senior Food and Beverage Manager, Nami Bar, Nobu Hotel London Shoreditch, London EC2

Cocktail of the week: Nobu’s Mediterranean kōyō – recipe

Colorful leaves, or kōyō, are to Japanese autumn what cherry blossoms are to Japanese spring. This version of G&T is particularly well suited to this time of year, although its tanginess and herbaceous flavors are also reminiscent of summer, with the salty taste of olive contrasting with sweet cherry and hint of rosemary. Close your eyes, feel the cool breeze on your cheeks and enjoy a trip down memory lane.

Kōyō Méditerranée

For 1

40ml good citrus gin - I use Malfy con Limone, although Plymouth makes a good substitute 150ml tonic - a herbal tonic such as Fever-Tree Mediterranean works best here 1 pinch lemon peel finely grated lemon, plus 1 twist of zest, to garnish 1 olive green queen 1 fresh cherry 1 sprig rosemary

Pour gin into a highball glass, then fill halfway with ice cubes . Pour in the tonic, then add more ice to fill the glass. Add the lemon zest, olive and cherry, then dip the rosemary into the drink and let sit for a few seconds for the flavors to blend. Garnish with a lemon twist and serve. Hi!

Stephan Jauslin, Senior Food and Beverage Manager, Nami Bar, Nobu Hotel London Shoreditch, London EC2

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