YATAI SPRING COCKTAIL MENU 2010
Yatai Sour - £5.95 Most bars typically offer a house cocktail and we’re particularly proud of ours, which we believe encapsulates the ethos of our bar and restaurant. Martin Miller’s gin shaken with Iichiko shochu, freshly squeezed lime juice, sugar syrup, Shiso or mint leaves and fresh egg white. Madame Butterfly - £5.95 Created by Kirsten Holm of K Bar in Copenhagen, we’ve re-named her libation after the opera which many believe was inspired by Thomas Glover’s Japanese wife Yamamura Tsuru, thus paying respect to the oriental influences found within her drink. Beefeater 24 gin and Uragasumi Junmai sake stirred over ice with Kwai Feh Lychee liqueur and homemade ginger syrup. Shiro-Iro Ojousan [White Lady] - £5.95 Yatai’s adaptation of the cocktail that is historically claimed by two bartenders, Harry Craddock (Savoy) and Harry MacElhone (Ciro’s Club), who both tended bar in London during the early part of the 20th century. We put our stamp on it to lay our own claim to its creation. Green tea infused Beefeater Gin shaken with Cointreau and fresh lemon juice. Alternatively try a Sidecar with Cognac replacing the gin. Ginza Club [Spring] - £5.95 One of our most popular cocktails that adapts and evolves with the seasons. For spring we have replaced the winter pomegranate syrup with rhubarb and elderflower jam. Iichiko shochu shaken with freshly squeezed lemon juice, rhubarb and Elderflower jam, sugar syrup and fresh egg white. Ramos Gin Fizz - £5.95 The legendary New Orleans’ breakfast or Sunday brunch was created in the 1880s by Henry C. Ramos. At the height of its popularity it is rumoured that the Ramos brothers employed thirty-two ‘shaker boys’ to keep up with demand. The secret to a well-made Ramos is the utilisation of fresh egg white and the balance of the remaining ingredients. Hayman’s Old Tom Gin shaken with freshly squeezed lemon and lime juices, fresh egg white, single cream, vanilla sugar syrup and rose water then topped with soda water. Paraná Gimlet- £5.95 Unbeknown to many, Brazil is home to the largest Japanese populace outwith Japan. To recognise this we have adapted the classic Gimlet replacing gin with the Brazilian spirit Cachaca to give a fresh, zesty cocktail that is full of funk. Brazilian Cachaca shaken with freshly squeezed lime juice, Rose’s lime cordial and caster sugar. Wokou - £5.95 When you think of rum and the Caribbean, it typically throws up images of pirates, which in turn gives us the obvious name for this cocktail; Wokou were Japanese pirates who raided the coastlines of Asia during the 13th century. Bacardi Superior rum shaken with freshly squeezed lime juice and two of Dr. Adam Elmegirab’s homemade products, Falernum and Boker’s Bitters. Alternatively try a Daiquiri with sugar syrup in place of Falernum and bitters.
Usuki Old Fashioned - £5.95
YATAI SPRING COCKTAIL MENU 2010
Exchange between the Netherlands and Japan began in 1600 when the Dutch ship de Liefde ran aground on the coast of Usuki. To signify this historic moment we stir Dutch gin into the timeless Old-Fashioned cocktail. Dutch Genever gin stirred with Dr. Adam Elmegirab’s Dandelion & Burdock Bitters and sugar syrup. Saigo No Kotoba [The Last Word] - £5.95 Believed to have originated during Prohibition at the Detroit Athletic Club, this libation has seen a mini revival in recent years after being re-discovered by Murray Stenson of the Zig-Zag Café in Seattle. The base of Chartreuse, Maraschino and fresh citrus juice is interchangeable with many spirits, of which we give you the choice of three… Your choice of Gin, bourbon or tequila shaken with freshly squeezed lime juice, green Chartreuse and Luxardo maraschino liqueur. SAZERAC - £5.95 Another legendary New Orleans’ drink which stays true to the cocktail’s original definition; a libation that consists of spirit, sugar, water and bitters. First served in a coquetel (French for egg-cup) by Antoine Peychaud in his New Orleans’ apothecary during the early part of the 1800s, many believe the mispronunciation of the word coquetel gave birth to the word cocktail. Sazerac rye whiskey stirred with Peychaud’s and Aromatic bitters, sugar syrup and a teardrop of green Chartreuse. Gin-Gin Mule - £5.95 Created by modern bartending legend Audrey Saunders of Pegu Club in New York, this is a riff of the Moscow Mule with the addition of fresh mint leaves and gin to give the beverage more punch. Martin Miller’s gin shaken with freshly squeezed lime juice, fresh mint leaves, sugar syrup and aromatic bitters lengthened with spicy ginger beer. Alternatively try a Dark & Stormy omitting the gin and mint and adding dark rum. Sakura Swizzle - £5.95 From the minds of Adam Elmegirab and James Mackay comes the Sakura Swizzle, which is their doff of the cap to the Trinidadian Queens Park Swizzle. Throwing Japanese shiso leaves and seasonal cherry jam into the mix recognises the Sakura (Japanese for flowering cherry), which is a symbol of life, change and new beginnings. Appleton Estate V/X rum churned through crushed ice with freshly squeezed lime juice, cherry jam, Fresh shiso or mint leaves, Dr. Adam Elmegirab’s Falernum, sugar syrup and aromatic bitters. Japanese Cocktail - £5.95 It wasn’t created in Japan and it contains no Japanese ingredients, so why is it called the Japanese Cocktail? This libation was created by ‘Professor’ Jerry Thomas and is thought to have been constructed for the first Japanese diplomats to visit the United States in 1860. Hine cognac stirred with homemade Orgeat and Dr. Adam Elmegirab’s Boker’s Bitters. Glover Garden - £5.95 Re-named in recognition of the famous Glover Garden in Nagasaki, the former residence of Thomas Glover, and also to recognize the fresh ingredients utilized in this fantastic cocktail created by Mal Spence of Blythswood Square in Glasgow. Absolut blue vodka shaken with muddled green grapes, Malvasia white wine, fresh pressed apple juice, sugar syrup and fresh egg white. Japanese 75 - £5.95 Nodding in the direction of the classic French 75 but also remembering the street number of Yatai’s former Skene Street premises where it all began... St. Germain Elderflower liqueur shaken with freshly squeezed lemon juice and sugar syrup then lengthened with sparkling sake. Bartender’s Choice - £5.95
YATAI SPRING COCKTAIL MENU 2010
A few years ago the suggestion that a bartender could choose your poison would have been greeted with a hearty guffaw. However, Bartenders across the globe have raised their level of skill and scholarship. Patrons are now following them with an increased sense of adventure and a willingness to swallow whatever they dish up.