COCKTAILS

chutni gimlet

  • 2 oz Jin Jiji India Dry Gin
  • 1 oz Chutni Cordial
  • Shake all ingredients with ice
  • Strain into coupe glass
  • Garnish with cilantro sprig

chutni cordial

  • 8 limes, zested and juiced (about 8 ounces lime juice)
  • 1 clove garlic, finely chopped
  • 1 small knob ginger (about 1 inch long), finely chopped
  • 1/4 cup golden raisins, finely chopped
  • 4 ounces water
  • 1/2 ounce white vinegar
  • 1 cup white sugar
  • 4 ounces brown sugar

photo: LIZZIE MUNRO | cocktail: Caer Maiko

directions

Agni, The Fire God

  • 0.25 oz Simple Syrup
  • 0.5 oz Elderflower Liqueur
  • 0.5 oz Lemon
  • 1 oz Pineapple
  • 1 oz Jin Jiji Gin
  • 1 oz Cruz de Fuego Espadin Mezcal
  • Optional: 2 drops Scrappy's Firewater Bitters
  • Dry Shake, Shake w/ Ice
  • Double Strain
  • Glass: Coupe

Singapore Sling

  • 2 oz Jin Jiji Darjeeling
  • 0.5 oz Zoranj Anme
  • 3oz Pineapple
  • 1 oz Lime
  • 3 Dashes of Angostura
  • 0.5 oz Grenadine
  • 0.25 oz Benedictine
  • 1 barspoon Cherry Heering
  • Dry Shake
  • Shake w/ Light Ice, Strain
  • Glass: Pint
  • Crushed Ice
  • Garnish: Thai Basil & Pineapple Wedge

Indian Navy

Army Navy Variation

  • 2 oz Jin Jiji Gin
  • 1 dash Angostura Bitters
  • 4 drops Yuzu Bitters
  • 0.75 oz Lemon
  • 0.75 oz Orgeat
  • Shake w/ Ice
  • Double Strain
  • Glass: Coupe
  • Glass: Lemon Peel

Bee's Knees

  • 1 oz Lemon
  • 0.75 oz Darjeeling Honey Syrup
  • 2 oz Jin Jiji Darjeeling Gin
  • Shake w/ Ice
  • Double Strain
  • Glass: Coupe
  • No Garnish

Darjeeling Fizz

  • 1 oz Egg White
  • 0.5 oz Lime
  • 0.5 oz Lemon
  • 0.75 oz Darjeeling Tea Syrup (recipe below)
  • 0.5 oz Marie Framboise
  • 1.75 oz Jin Jiji Darjeeling Gin
  • 3 Min Dry Shake, Shake w/ Ice
  • Double Strain
  • Let sit in refrigerator for 5 minutes!
  • Glass: Fizz Glass / Footed HI Ball
high road spirits cocktails

Brooklyn

  • 0.25 oz Maraschino
  • 0.5 oz Amaro Montenegro
  • 1 oz Japanese Bermutto
  • 1 oz Iwai 45
  • 1 oz Bourbon
  • Stir & Strain
  • Glass: Cocktail
  • Garnish: Lemon Peel
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Charente Sonic

  • 2 ounces JLP Pineau des Charentes
  • Top Note Tonic
  • Fever Tree Club Soda
  • Fill a glass with ice. Measure the Pineau des Charentes and stir to chill. Top with a splash each of tonic water and club soda. Garnish with a manicured lemon twist. 
high road spirits cocktails

Darjeeling Syrup

FOR THE DARJEELING FIZZ & BEE'S KNEES

Darjeeling Honey Syrup

  • 1 tbs Darjeeling Tea
  • 4 oz Hot Water
  • 4 oz Honey
  • Steep tea + water for 20 minutes
  • Strain
  • Combine with honey
  • Bring to simmer over low heat

Darjeeling Tea Syrup

  • 1 tbs Darjeeling Tea
  • 4 oz Hot Water
  • 6 oz Demerara Sugar
  • Steep tea + water for 20 minutes
  • Strain
  • Combine with honey
  • Bring to simmer over low heat

Chelsea Sidecar

  • 2 oz Jin Jiji Gin
  • 0.75 oz Zoranj Anme
  • 4 drops Yuzu Bitters
  • .5 oz Simple Syrup
  • 1 oz Egg White
  • 0.75 oz Lemon
  • Shake w/ Ice
  • Double Strain
  • Glass: Coupe
  • Garnish: Orange Peel

Self Starter

  • 1 oz Cocchi Americano
  • 0.5 oz Apricot Brandy
  • 1.5 oz Jin Jiji Darjeeling Gin
  • Stir & Strain
  • Glass: Cocktail with
  • Absinthe rinse
  • Garnish: Lemon Peel

Brainstorm

  • 0.25 oz Benedictine
  • 0.5 oz Japanese Bermutto
  • 2 oz Iwai 45
  • Stir & Strain
  • Glass: Cocktail
  • Garnish: Orange Peel

Diamondback

  • 0.25 oz Yellow Charteuse
  • 0.5 oz Applejack
  • 2 oz Iwai 45
  • 1 barspoon Kafé Anmè
  • Stir & Strain
  • Glass: Cocktail
  • Garnish: Lemon Peel

Tulsi, The Sacred Plant

  • 5 leaves Tulsi Holy Basil
  • 1.75 oz Jin Jiji Gin
  • .25 oz Japanese Bermutto
  • .5 oz Lime
  • .5 oz Lemon
  • .25 oz Elderflower Liqueur
  • 4 drops Yuzu Bitters
  • .75 oz Simple
  • 2 Dashes Scrappys Firewater Bitters
  • Shake/ Strain
  • Coupe: Basil Leaves

Hotel Nacional

  • 2 oz Ak Zanj Rum
  • 4 drops Yuzu Bitters
  • 0.25 oz Simple Syrup
  • 0.5 oz Lime
  • 1 oz Pineapple
  • 0.5 oz Apricot Liqueur
  • Dry Shake, Shake w/ Ice
  • Double Strain
  • Glass: Coupe
  • Garnish: Pineapple

bhoomi

  • 1.5 oz Jin Jiji India Dry Gin
  • 0.5 oz Dolin blanc vermouth
  • 0.5 oz Luxardo Bitter Bianco
  • 0.5 oz Petite Canne sugar cane syrup
  • 2 dashes saline solution
  • 2 oz Fever-Tree tonic
  • Garnish: grapefruit peel (expressed and discarded), grapefruit wheels, mint bouquet, straw

photo: LIZZIE MUNRO | cocktail: Richard Beltzer

directions

Mic Drop

  • 1 barspoon Kafé Anmè
  • 0.5 oz Japanese Bermutto
  • 0.5 oz Agricanto Cherry Liqueur
  • 1 oz Iwai Tradition
  • 1 oz Iwai 45
  • Stir & Strain
  • Glass: Cocktail
  • Garnish: Orange Peel
  • *For an upsell can sub in IWAI Tradition or Akashi White Oak
  • *For a lighter bodied cocktail sub IWAI

Mai Tai

  • 0.5 oz Zoranj Anme
  • 1 oz Ak Zanj Rum
  • 0.75 oz Ak Zanj 8 Yr Rum
  • 4 drops Shiso Bitters
  • 0.5 oz Orgeat
  • 1 oz Lime
  • Glass: Collins
  • Fill w/ Crushed, SWIZZLE
  • Float 0.25 oz Lemon Hart 151 Rum
  • Garnish: Orange Peel, Mint and Cherry

Fogcutter

  • 1 oz Orange
  • 1.75 oz Lemon
  • 0.5 oz Orgeat
  • 2 oz Ak Zanj Rum
  • 0.5 oz Jin Jiji Gin
  • 1 oz L'Organic 04 Cognac
  • Shake with 1 cube, dump into glass
  • Glass: Collins
  • Crushed Ice
  • Float 0.5 oz Cream Sherry
  • Garnish: Orange, Cherry and Mint

Aranyani, Goddess of the Forests

  • Dill Sprig
  • 1 oz Lime
  • 1 oz Cucumber Juice
  • 0.75 Simple Syrup
  • 0.25 Green Chartruese
  • 0.75 oz Jin Jiji Gin
  • 1 oz Cruz de Fuego Espadin Mezcal
  • Shake & Strain
  • Glass: Double Old Fashioned
  • Garnish: 2 Cucumber Slices

Jungle Bird

  • 1 oz Ak Zanj Rum
  • 1 oz Ak Zanj 8 Yr Rum
  • 0.5 oz Campari
  • 0.75 oz Lime
  • 0.75 oz Simple Syrup
  • 1 oz Pineapple
  • Dry Shake, Shake & Strain
  • Glass: DOF
  • Garnish: Pineapple Frond

Scorpion

  • 0.75 oz Orgeat
  • 0.5 oz Orange
  • 1 oz Lemon
  • 1 oz L'Organic 04 Cognac
  • 1 oz Ak Zanj Rum
  • Shake with 1 cube, dump into glass
  • Glass: DOF
  • Crushed Ice
  • Garnish: Pineapple Leaf & Cherry

Umami Old Fashioned

  • 2 oz of IWAI Tradition
  • 3-4 dashes of Umami Bitters
  • Sugar Cube
  • Stir on ice, pour on rock
  • Glass: old fashioned
  • Optional orange or burnt rosemary garnish

Umami Bloody Mary

  • 3-4 dashes of Umami Bitters
  • 2 oz Jin JiJi India Dry or 2 oz Ki No Bi Gin
  • Tomato Juice up
  • Top with Togarashi
  • Garnish with pickle of choice & celery stalk
  • Glass: Pint

Oloffson’s Rum Punch

  • 1.5 oz Ak Zanj Rum
  • 0.5 oz Ak Zanj 8 Yr Rum
  • 0.75 oz Pineapple Gomme Syrup
  • 1 oz Lime
  • 0.5 oz Orange
  • 0.5 oz Zoranj Anme
  • 1 barspoon Luxardo Maraschino
  • Shake/Strain
  • Glass: Hurricane or Pint
  • Fill w/ Crushed Ice
  • Garnish: Pineapple Frond, Lime Wedge, Mint Sprig, Cherry

Umami Dirty Martini

  • 3-4 dashes of Umami Bitters
  • 2 oz Ki No Bi Dry Gin
  • 1 oz Japanese Bermutto
  • stir and strain into chilled coupe glass
  • Garnish: Optional with spear of gibson or other pickle of choice

Shiso Dirty Martini

  • 3-4 dashes of Shiso Bitters
  • 2 oz Ki No Bi Dry Gin
  • 1 oz Japanese Bermutto
  • stir and strain into chilled coupe glass
  • Garnish: Optional with spear of gibson or other pickle of choice

Umami Negroni

  • 3-4 dashes of Umami Bitters
  • 1.5 oz of Ki No Bi Gin or Jin JiJi
  • 1 oz Campari
  • 1.5 oz Japanese Bermutto
  • Stir, strain over ice
  • Glass: Old Fashioned
  • Garnish: Dehydrated orange
  • Sub: Shiso Bitters for Shiso Negroni

Yuzu Highball

  • 3-4 dashes of Yuzu Bitters
  • 2 oz Akashi Whisky or Ichiro's Malt & Grain
  • Soda up
  • Build in Collins Glass on Ice
  • Glass: Collins
  • Garnish: optional Yuzu peel
  • * For Yuzu Sonic sub: Gin for Whiskey 1/2 Soda, 1/2 Tonic