Name: Bonsai
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Fino sherry; 25 ml Umeshu plum sake; 15 ml Chilli liqueur; 10 ml Palo cortado sherry; 2 dash Absinthe

Bonsai
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Glass:

Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ fl oz	Lustau Jarana Fino Sherry
⁵⁄₆ fl oz	Akashi-Tai Shiraume Ginjo Umeshu
¹⁄₂ fl oz	Chilli liqueur
¹⁄₃ fl oz	Lustau Palo Cortado Península Sherry
2 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Fino sherry, Palo cortado sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Savoury and spicy, this is an aperitivo cocktail, that is unless you need a chili-spiced kick-start to your day over breakfast – in which case perhaps rename this Wakey Wakey. Its enlivening spice has a curry-like appeal that makes this cocktail difficult to stop sipping on.

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History:

Adapted from a recipe created in September 2022 by Juan Jose Orellano Peñalver, a bartender at The Savoy Hotel in London, England. Juan Jose says, he took "inspiration from the Bamboo cocktail, my roots from South of Spain and my travelling time in Asia."

More cocktails by Juan Jose Orellano Peñalver

Alcohol content:

1 standard drinks
15.3% alc./vol. (30.59° proof)
14.7 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Spicy (e.g. Spicy Fifty) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Patricia Baker

27th June at 01:13

Didn't have the 2nd type of sherry, so upped the umeshu by 10 ml. Used Ancho Reyes Verde liqueur & honestly that was the overwhelming flavor tasted in this cocktail :o For me, some sweetness was needed, so I added 7.5ml (0.25 oz) ginger syrup since I thought it would go well with the umeshu. Will have to continue experimenting because this was meh for me due to the overwhelming chili taste.

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