1 1/2 fl oz | Lustau Jarana Fino Sherry |
5/6 fl oz | Akashi-Tai Shiraume Ginjo Umeshu |
1/2 fl oz | Chili liqueur |
1/3 fl oz | Lustau Palo Cortado Península Sherry |
2 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest discarded.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Lustau Jarana Fino Sherry – Sulphur Dioxide/Sulphites
- Lustau Palo Cortado Península Sherry – Sulphur Dioxide/Sulphites
Strength & taste guide:
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.
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."
Nutrition:
One serving of Bonsai contains 135 calories.
Alcohol content:
- 1 standard drinks
- 15.3% alc./vol. (30.6° proof)
- 14.6 grams of pure alcohol
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