G Atabek

Incredibly delicious. I usually do not like sweeter cocktails but I will make an exception this time as I really like Maraschino. Next time I"ll dial it down to 15ml and skip the cherry though. Stir well as this drink really benefits from good dilution,

I didn't have any of the ingredients except sake so I tried to adapt the recipe by using Hungarian Plum Palinka. I have never had Akashi-Tai but from what I read about it I assumed Maraschino would be a fitting sub.

In the end I went with 1 1/2 oz. Sake, 1/2 oz. Palinka, 1/5 oz. Maraschino and 2 dashes of Kewra Water which yielded a delicious drink.

After making this drink with Pernod Absinthe I have to say I am not a fan, neither am I offended. There is just too much anise in it, maybe I'd dial the absinthe down a bit. The see that the proposed absinthe is a different brand but then again absinthe doesn't get much more 'parisian' than Pernod.