KATSUYA COCKTAILS Flashcards
Learn and memorize Katsuya specialty cocktails
BURNING MANDARIN[$16]
A long time best seller of every Katsuya - it strikes a great balance between spice, citrus, sour and sweet. **Mandarin reduction and togarashi sugar rim.
- Ketel-1 Orange
- Simple syrup
- Lemon juice
- Orange juice
- Cranberry
- 3 Sleeves serrano tincture
[Serrano tincture = serrano peppers & vodka]
Glassware = Martini
Garnish = Togarashi sugar rim
Serrano Tincture - A tincture is a single ingredient flavor extraction. We make the Serrano tincture by soaking sliced Serrano peppers in neutral spirit (vodka). This means we have a consistent, easy way to adjust the amount of heat in every cocktail.
CITRON CLOUD SOUR[$16]
Frothiness of egg white and the play of citrus and vanilla makes like a lemon keylime pie. Great pre or post dinner cocktail.
- Stoli Vanilla
- Lemon juice
- Simple syrup
- 1 bar spoon citron honey tea
- basil leaves
- egg white
Glassware = Coupe
Garnish = Lemon twist discard Basil leaf
Citron Honey Tea - Traditional Marmalade-like tea made from Asian citrus. Used as an afternoon caffeine free pick me up or to soothe a sore throat. To this drink it adds great texture and unique citron zest and honey flavor.
GINIRO VESPER[$17]
Clean, boozy and bright. Great cocktail to open the appetite or have with Sashimi or tartare.
- 3oz Vesper Batch
- 1 dash cucumber bitters
[Vesper batch- Stoli vodka, Roku Japanese gin, Plum sake]
Glassware = Carafe/box/goblet
Garnish = Lemon disk
Plum Sake: Ginjo sake is blended with plum wine and aged with Japanese Ume plums for 3yrs. Complex, sweet and fruity.
Trivia: A traditional Vesper was the cocktail of choice for James Bond. We sub his Lillet Blanc for Plum Sake and Beefeater Gin for Japanese Roku Gin.
KATSUYA FRESH[$16]
<em>A clean, fresh. Cucumber, sake, vodka and fresh lime juice. Simple and easy to enjoy.</em>
- Belvedere vodka
- Junmai sake
- Lime juice
- Simple syrup
- 3 cucumber wheels muddled
Glassware = Martini
Garnish = Cucumber wheel on rim
SENCHA HIGHBALL
SENCHA HIGHBALL[$16]
- An updated version of a vodka highball. Ours is a cross between a vodka soda and a vodka tonic. Simple 2 ingredient drink made complex and interesting with a one of a kind housemade tonic in collaboration with Bittercube.*
- 1.5oz Grey Goose Vodka
- 5oz Sencha Tonic to top
Glassware = Collins
Garnish = Lemon twist/Lime wheel+Edible flower
Katsuya Sencha Tonic: Made exclusively for Katsuya and made completely our own. Instead of water for the base of our tonic, we use floral jasmine green tea. We then layer extracts of Plum, Papaya, Honey (Not sweet, just the flavor) and Lemongrass. Bitter Chinchona Bark and Citrus round out the blend. All of this gets carbonated to make a one of a kind soda that we top with Grey Goose Vodka. Very refreshing, not sweet and easy to drink several.
GENMAICHAMILK PUNCH
[picture coming soon]
GENMAICHA MILK PUNCH[$17]
- Unexpectedly tasty and complex cocktail. First tastes are citrus and Tequila, followed by vegetal savory from roasted rice jasmine green tea, finishing with creamy mouthfeel and light sweetness.*
- 4oz Milk Punch
[Milk punch = Casamigos blanco, yeti honjozo sake, grand marnier, jasmine green tea, milk, citrus, all-spice]
Glassware = Yeti sake cup
Garnish = Edible Flower
Gen-mai-cha: Savory Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. Usually served before a meal to stimulate appetite.
Trivia: Clarified milk punch has been made since the 1700’s as a way to serve a large group. By using milk to bind the ingredients and attach to all the citrus pulp you create a cocktail that was meant to preserve the flavor of fresh ingredients but make them stable in the fridge for a week.
JASMINE MARGARITA[$16]
<em>Katsuya Classic. Well balanced margarita with tart fruity notes from pomegranate grenadine and floral notes from jasmine and Bittercube orange bitters.</em>
- Volcan Blanco Tequila
- Lime juice
- Jasmine Grenadine
- 2 dash orange bitters
[Jasmine grenadine = pomegranate juice, jasmine green tea]
Glassware = Rocks
Garnish = Orange Half Wheel + Lime Wheel
Jasmine Grenadine: made from Pom Wonderful 100% pomegranate juice and jasmine green tea which gives it a touch of savory and sweet.
Bittercube orange bitters: A very nice orange bitters with a aged whiskey base.
Trivia - The Jasmine Margarita is an sbe classic across many different concepts. It originated as a favorite of Phillipe Starck’s wife Jasmine. It is featured at happy hours across every sbe property.
PACIFIC PALOMA[$16]
A Miami classic that pays homage to Katsuya’s LA roots. Fresh clean twist on the classic tequila cocktail.
- Don Julio
- St. Germain
- Lime juice
- Simple syrup
- 2 dash Grapefruit bitters
- Soda to top
Glassware = Collins
Garnish = Lime wheel/grapefruit disk
Don Julio Blanco: 100% Blue Webber Agave Tequila, widely considered the first luxury tequila brand. Crisp agave and citrus flavors make it perfect in cocktails like Paloma and Margarita.
SHISHITO GIMLET[$16]
For people who like a margarita but want something different. The shishito and melon shrub brings interesting flavors while the rice wine vinegar provides nice tartness and acidity. Great with richer items on the menu or as a solo cocktail.
- Patron Silver
- Gimlet Mix
- Shishito/Melon Shrub [sugar]
- Lime Juice
[Gimlet Mix- Midori + Ancho Reyes Verde]
Glassware = Rocks Glass
Garnish = 2 Cantaloupe Balls on skewer
Shishito/Melon Shrub: We combine Shishito peppers, cantaloupe, rice wine vinegar and sugar and let them rest together for 4 days. The result is a unique ingredient that is tart, sweet, fruity and vegetal at the same time.
Trivia: Shrubs have long been a traditional way to preserve seasonal fruits and produce across many cultures for many years. Vinegar and sugar act as a preservative.
SAKAI SPRITZ[$16]
Light, refreshing, citrusy notes of grapefruit, lemongrass and Bombay Sapphire Gin. Great before dinner or with Sushi/Sashimi.
- Sakai mix
- Grapefruit rice syrup
- Lemon juice
- Dash bitters
- Mint leafs
- Soda to top
[Sakai mix - bombay sapphire gin & mizu lemongrass shochu]
Glassware = Glazed Tea Mug
Garnish = shiso leaf + grapefruit disk
Mizu Shochu: Mizu Shochu is a spirit distilled from a mash of black koji rice and barley. It’s distilled only once to maintain the flavors of the original ingredients. We use Mizu Lemongrass Shochu which is infused with Japanese Lemongrass for an herbaceous and citrusy flavor perfect for highballs and spritzes. Shochu is classified as a Japanese distilled beverage w/ less than 45% alcohol by volume.
Grapefruit-Rice Syrup: Inspired by Japanese and Korean seasonal grapefruit flavored rice beers, we soak rice and grapefruit zest together over night and take the resulting starchy water and make a syrup of great texture and flavors.
LAND OF SUNSHINE[$16]
<em>Tropical cocktail that’s spicy, citrusy, and not too sweet.</em>
- Sunshine Mix
- Lime Juice
- Passionfruit Puree
- Fever Tree Ginger Beer
[Sunshine mix- Bacardi 4Yr, Ron Zacapa Rum & Leejay Cassis]
Glassware = Collins
Garnish = Lime Wheel/Mint Sprig
Lejay Creme de Cassis: Classic blackcurrant liqueur with jammy sweet berry and stone fruit flavors.
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WATERMELON CUCUMBER MOJITO[$16]
<em>Cool and Refreshing.</em>
- Bacardi Superior
- Muddled watermelon and cucumber
- Mint
- Lime Juice
- Single Syrup
Glassware = Collins
Garnish = mint-speared cucumber
Bacardi Superior [Puerto Rico] - Clear, light and smooth with a silky finish and nutty flavors. Bacardi makes this rum using distilled sugar cane molasses. The mixture is then double-filtered through charcoal.
UME MANHATTAN[$17]
Sophisticated, boozy and delicious twist on a Manhattan. Spicy Bulleit Rye compliments subtly sweet Japanese Whisky Akashi Ume. Plum sake replaces most of the sweet vermouth for a light and less bitter flavor than a classic Manhattan.
- 3oz Manhattan Batch
- 2 Dash Angostora bitters
[Manhattan batch - bulliet rye, akashi ume whisky, martini rosso vermouth, plum sake]
Glassware = Carafe/box/goblet
Garnish = Skewered cherry
Akashi Ume: Japanese malt whisky aged in barrel with Japanese plums for subtle sweet fruity notes.
Plum Sake: Ginjo sake is blended with plum wine and aged with Japanese Ume plums for 3yrs. Complex, sweet and fruity.
Service Note - Once cocktail is poured into carafe put in sake box on ice and bring to table with sake goblet. Pour out half of carafe for guest into goblet and leave setup at table.
THAI TEA SAZERAC[$17]
Boozy old school cocktail which benefits from mellow tannin and baking spice flavors of Thai tea. It has a nice sweetness without being sugary. Similar to an Old Fashioned without the ice.
- 2.5oz Sazerac Batch
- 4 dash Peychaud Bitters
[Sazerac batch = thai tea, tincup, thai tea syrup]
Glassware = Carafe/box/goblet
Garnish = Absinthe spray+lemon disk
Thai Tea everything: We infuse Tincup Colorado Whisky with Thai Tea. We also make a syrup from brewed Thai Tea to bolster the flavor.
Absinthe Spray: Absinthe is an over proof spirit with a strong anisette flavor. It is also infused with wormwood and artemisia. We lightly spray the inside of the glass to provide a big new layer of flavor and nose.
JAJA Picante[$??]
Katuya’s twist on the spicy margarita - fresh flavores w/touch of heat
- Jaja tequila
- fresh lime juice
- habanero tincture
- Oleo Saccaharum
[Oleo Saccaharum = sugar-citrus oil mix made by low heat process]
Glassware = Rocks
Garnish = spicy salt + cilantro leaf
