At sleek new Toronto cocktail lounge Jade Yorkville, innovative drinks and decadent French-Asian fusion cuisine push boundaries, delivering bold and indulgent flavours. This cocktail – called ‘Shinobi’ (Japanese for ‘ninja’) – was created by Director of Beverage and General Manager Jake Dolgy. “Shinobi was conceived as a Negroni for the reposado tequila drinker,” Dolgy explains. “I wanted to challenge myself to create a simple three-ingredient cocktail that anyone could make at home, but I ended up adding a couple of small components to round it out. Shiro Shoyu [white soy sauce] ties the flavours together, while roasted sesame oil enhances the aromatics and adds a subtle savoury element.”
Toasted Sesame Cocktail
This unique tequila cocktail from Jade Yorkville in Toronto is made with Japanese umeshu and sesame oil.
Ingredients
- 1.5 oz Casamigos Reposado Tequila
- .75 oz Choya 23 Umeshu
- .75 oz Cocchi Americano or Lillet Blanc
- toasted sesame oil
- 2 dashes Shiro Shoyu (white soy sauce)
- frozen green grape for garnish
Instructions
- Stir all ingredients with ice until well chilled.
- Strain into a Nick and Nora or coupe glass.
- Add 3 drops of roasted sesame oil on the surface of the drink.
- Garnish with a skewered frozen green grape.
