101 Best New Cocktails: Red Thorn Cocktail by Takumi Watanabe, The Sailing Bar, Kibi, Sakurai, Nara, Japan
Red Thorn Cocktail
Adapted from a recipe by Takumi Watanabe, The Sailing Bar, Kibi, Sakurai, Nara, Japan
30ml (1 oz) dry vermouth
15 ml (.5 oz) raspberry syrup
5 ml (.2 oz) fresh lemon juice
2 dashes Green Chartreuse
2 dashes absinthe
1 lemon twist, as garnish
Shake over ice and strain into a chilled cocktail glass. Add the garnish.
gaz sez: Please please please take the time to make this drink. I first met Takumi Watanabe at Diageo’s World Class bartender competition in Greece a few years back, and he made me the best Aviation I ever tasted. It’s hard to get across to you just how good the drink was, but the balance was so finely tuned that my first sip just knocked my socks off. His Red Thorn Cocktail is just as good. Takumi Watanabe is, beyond a shadow of a doubt, one of the very finest mixologists I ever met.
The Red Thorne was also detailed in Jared Brown and Anistatia Miller’s book, The Deans Of Drink, and Takumi tells me that Harry Johnson’s Black Thorn cocktail was the inspiration for his Red Thorn. Johnson should feel honored.