Tomo Sekine's cocktail recipes are available for sale to download !!
One day, Tomo met a bear in the woods and learned the essence of cocktail making there.
However, after many years of training with the bear one day he tries to leave the forest, but the bear chased after him with a ferocious expression on his face.
What is his true intention? And the fate of Tomo?
"Umami cocktail was born"
When Tomo thinks about new cocktails, the theme is "umami and flavor".
He is always thinking about how to bring out the taste of ingredients as a liquid and how to arrange it as a cocktail.
Tomo is making cocktails from a slightly different angle from the existing cocktails.
For example, one of the features is that Tomo makes heavy use of animal ingredients such as fish and meat and soup stock techniques for cocktails.
However, he doesn't use much special equipment and hard-to-find ingredients.
So it is not difficult to have it reproduced. But It could take some time and effort
These are actual cocktail recipes, but these are not just as a "how to make cocktails". Tomo made these with the hope that it will be an inspiration for bartenders, baristas, chef, designers and all "someone everyone who is trying to create something new".
These are medicine? or poison?... Please follow the dosage and use correctly
・You can download our recipes as PDF files.
・ I have linked all the material that you will need on amazon. If you look at "INFORMATION" page, you can check the same brand or same product.
・ Recipe will be sold by STORES, so you will jump to STORES's website from the middle of the purchase procedure.( https://nokishita-lobo.stores.jp/ )
・ Please check cocktail recipes and information carefully before purchase.
Spices and unique flavor fish are my favorite combination.
It's easier for me to make a cocktail with strong personality ingredients rather than a neutral taste ingredients .
The main taste of this cocktail is the refreshing sweetness and sourness of pineapple, the aroma of spices centered on cumin, and the crispy aroma of m...
This cocktail is like mulled wine with dashi and Japanese herbs?
I often use "dashi" and Japanese ingredients. Japanese cooking is sometimes said like a subtraction, but my thinking of cocktail is like adding and multiplying. So the finished product is not like Japanese food.
To make stock, boil the sea bream head in..
# Keema curry
It goes without saying that cocktails came from oversea, but it seems that there was something in Japan that could be called a cocktail ( even if it was not called a cocktail at that time ).
"Ryu-in" is a combination of mirin and shochu, which seems to have been a staple drink of summer in the Edo period, and "Hire-zake" is said to have been born after..
This cocktail is a fairly old cocktail in my career, so it's simple to make.
It's not on the menu now. But It's a memorable cocktail for me.
The anise scent is not familiar to Japanese people, but I love it.
Black sambuca is an Italian liqueur that isn't popular even at bars in Japan, but I think that, to Japanese, it's easier to drink..
I don't really like cocktails such like "Tom Yum Kung cocktail". I think it is boring to make cocktails that just mimic dishes.
However, in the case of for me, I'm always inspired by the combination of individual ingredients rather than the hole taste of the dish.
I remember eating a dish made from "chicken liver + eggplant + chocolate" ..
Secondary ingredients such as dashi, tepache, and shrub are open to the public.
Of course, if you buy a cocktail recipe, it will be included there as well.
I hope you can use it as a hint for your daily creations.