Kanpai! 50 Japanese-Inspired Cocktails, written by Naomi Coleman, features an exciting collection of seasonal cocktails with a focus on Japanese flavors. A few highlights include Momo Spritz, Shiso Mojito, Miso Daiquiri, Mount Fuji, Hojicha Toddy, and Ryokucha-Hai. I will also be sharing their recipe for a Kaki Sour following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own.
Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly.
Naomi Coleman
Naomi Coleman is a writer and mixologist.
Kanpai!
Naomi begins Kanpai! with a short introduction along with guides on notable Japanese ingredients and alcohol before jumping into the recipes.
The book is divided into three parts: Sunny Days, Cosy Evenings, and Late Nights.
The illustrations are provided by Phil Constantinesco. Every single recipe is paired with a full page, vibrant drawing of the finished drink. On the contents page, you will also see thumbnails of these illustrations under each part for a quick look.
Measurements are listed in Metric and US Customary. Titles are written in English and Japanese. Each cocktail has a headnote with background information, flavor notes, and other helpful tips.
Kaki Sour
Naomi’s Kaki Sour (柿サワー) is the perfect drink to celebrate the beginning of persimmon season. This gin-based cocktail pairs the persimmon with lemon and simple syrup for a comforting blend of autumn flavors.
Start by blending a peeled and seeded persimmon with a simple syrup until smooth, then shake in ice with lemon juice and gin until well-chilled.
Strain the mixture into an old fashioned glass and serve with ice, a persimmon slice, and star anise finish.
A Few Tips
For the simple syrup, you can simmer equal parts granulated sugar and water on the stove until dissolved and slightly thickened. Naomi has also included a recipe in the book. I personally used some of my vanilla bean syrup I had on hand.
If you have leftover puree, it can be refrigerated in an airtight container for up to five days.
Strain the mixture well when pouring into the old fashioned glass.
More Cocktails
I also made the Sake 75, Sakura Club, Yuzu Sour, and Up Late.
A variation of the Parisian French 75, the Sake 75 swaps the Champagne for sparkling sake in this fun, celebratory drink. The flavor was a wonderful contrast to the gin, lemon juice, and simple syrup.
I absolutely loved the color of the Sakura Club. This version of the Clover Club is perfect for spring with a blend of raspberry flavor, sakura gin, lemon, and a cherry blossom for garnish.
The Yuzu Sour highlights yuzu by pairing it with Japanese whisky, simple syrup, angostura bitters, and emulsified egg (or aquafaba). In the United States, I have personally not yet been able to find fresh yuzu outside of Los Angeles, so I used bottled yuzu juice.
Up Late is my personal favorite so far. This Espresso Martini has a unique twist with the use of Japanese whisky and a homemade miso syrup! It was my first time incorporating miso into cocktails and the flavors worked so well together.
Kanpai! is a fun pick for those interested in making cocktails inspired by Japanese ingredients at home with a mixture of favorite classics alongside new inspirations. Most of the recipes come together with only a handful of ingredients and a couple of minutes. I especially loved the focus on seasonal ingredients with options for every occasion.
Having a market with Japanese ingredients and liqueurs will be helpful for locating items such as momoshu, sakura gin, yuzu juice, green shiso leaves, anzushu, myoga, ogura-an, umeshu, cherry blossoms, nashi pear, and hojicha. Substitutions are provided when possible.
Kaki Sour Recipe
Excerpt from Kanpai!
Kaki Sour
Ingredients
- 1 persimmon peeled and seeded, plus a slice to garnish
- 2 tablespoons simple syrup
- ice cubes
- 2 tablespoons lemon juice
- 50 milliliters (1 3/4 ounce) gin I used a Japanese gin
- 1 star anise to garnish, optional
Instructions
- Blitz the persimmon and simple syrup in a blender until smooth.
- Fill a cocktail shaker with ice, then add 3 tablespoons of the persimmon puree, the lemon juice and gin, and shake until chilled.
- Strain into an ice-filled old fashioned glass.
- Garnish with the star anise, if desired, and the persimmon slice.
- Any left-over puree can be kept in an airtight container in the fridge for up to five days.
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