This month, Chief Stewardess Jasmin Rutter of S/Y Marie is bringing a little Japanese flavorall the way from the multi-floor restaurant Bam-Bou in the City Centre ofLondon, which hosts the most extensive range of Japanese Whisky in the UK.
Rutter recently did a guest shift at Bam-Bou’s gorgeoustop-floor bar, RED, where she was inspired to create this simple, tasty andeasy to replicate cocktail for Dockwalk,which she named after the restaurant itself.
“Japanese Whisky is fast becoming apopular choice for guests, and this is a way to really highlight its flavorsand give the guests something special,” she says.
50ml of 12-year-old Yamazaki Single MaltWhisky
25ml Apricot Liqueur
Three dashes of Grapefruit Bitters
Stir in mixing glass over ice, straininto a lowball glass.
Serve in a lowball glass with a largechunk of ice.
Garnish with dehydrated grapefruit.
For more things mixology, check out theUndercurrents section of Dockwalk’sJune issue for the winners of the Mixing It Up On Board competition.Congratulations to winner Chris Snyder and runners-up Erin Robertson and SophiePontone. To check out their winning recipes, go to the Mixing It Up On BoardFacebook page: https://www.facebook.com/mixingituponboard?fref=ts.