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SUIKA SUNDAY

50 mL Sunday's Whisky

50 mL Godo Tantakatan Shiso Umeshu

70 g Watermelon 

2 Lemon Wedge

Shiso Yukari Salt

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  1. Put all ingredients into a blender, squeeze the lemon wedges then blend

  2. Transfer to a shaker, gently shake with ice

  3. Rim highball glass with shiso yukari salt

  4. Pour over fresh ice

SHISO JUBLET

60 mL Sunday's Whisky

15 mL Shiso Liqueur

5 mL Simple Syrup (optional)

6 Shiso Leaves

Shiso Flowers

 

  1. Combine all liquid into a copper cup, add 4 shiso leaves and gently muddle

  2. Add crushed ice and swizzle with a bar spoon

  3. Top up with more crushed ice

  4. Garnish with 2 shiso leaves and shiso flowers

COCKTAILS

SUNDAY'S HI

WHISKY LEMONADE

WHISKY SOUR

SUIKA SUNDAY

SUNDAY'S PUNCH

JAPANESE COFFEE

BOULEVARDIER

SUNDAY'S BREEZE

SHINJUKU GYOEN

WHISKY SOUR

50 mL Hojicha-infused Sunday's Whisky 

(20 g Hojicha with one bottle of whisky infused for 2 hours)

15 mL Fernet Granit

25 mL Lemon & Lime Juice

15 mL Agave Syrup

30 mL Egg White

Tea Leaves for garnish

 

  1. Combine all ingredients into a shaker, dry shake then hard shake with ice

  2. Double strain into a rock glass with big ice

  3. Garnish with Sunday's smiley lemon & torched tea leaves.

SUNDAY'S PUNCH (SERVES 4-6)

250 mL Sunday's Whisky

300 mL Fresh Pineapple Juice

125 mL Lime Juice

25 mL Mentzendorff Kummel Liqueur 

50 mL Sugar Syrup (optional)

185 mL Coconut Milk 

Dehydrated Pineapple for garnish

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  1. Mix all ingredients together apart from coconut milk, then pour alcohol mixture into the milk and let curdle

  2. Filter twice with coffee filter paper 

  3. Pour into a rocks glass with a big ice cube, stir until cold and nicely diluted, then garnish with dehydrated pineapple

JAPANESE COFFEE

50 mL Sunday’s Whisky 

50 mL Sunday’s Coffee Shochu

50 mL Hot Dark Coffee

2 tsp of Okinawa Black Sugar

Whipped Cream

 

  1. Build all ingredients in a tea glass

  2. Stir gently and make sure all the sugar is dissolved 

  3. Gently layer the cream on top with a bar spoon

BOULEVARDIER

40 mL Sunday’s Whisky

20 mL Mancino Rosso

10 mL Campari

3 dashes Angostura Bitters

Orange & White Beer Siphon Foam

( 1:1 White Beer & Orange Juice with Gelatin into Whipping Siphon)

Orange Wedge for garnish

 

  1. Combine all ingredients apart from Siphon Foam into a shaker

  2. Shake and double strain into Sunday's highball glass with ice

  3. Garnish with Siphon Foam & orange wedge 

  4. Express an orange peel and discard

SUNDAY'S BREEZE

50 mL Sunday's Whisky

25 mL Fresh Lime Juice

1 tbsp Okinawa Black Sugar

Ginger

High Quality Ginger Ale

Lime for garnish

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  1. Slice ginger into 4 pieces, muddle with Okinawa Black Sugar

  2. Combine all ingredients into a shaker, hard shake with ice

  3. Double strain into a mule copper cup, top up with Ginger Ale and garnish with lime wheel

SHINJUKU GYOEN

50 mL Sunday’s Whisky

25 mL Mancino Sakura Vermouth

1 bar spoon Cherry Brandy

1 dash Bitter Truth Tonic Bitters

Edible Flower for garnish

 

  1. Add all ingredients into a mixing jar

  2. Stir until chilled and nicely diluted 

  3. Garnish with an edible flower

WHISKY LEMONADE

50 mL Sunday’s Whisky

15 mL Fukucho Yuzu Lemon Liqueur

8 Lemon Wedge (1 lemon)

2.5 tsp Okinawa Black Sugar

High Quality Soda Water

 

  1. Muddle the lemon with the sugar in a shaker glass

  2. Add Sunday’s Whisky and yuzu liqueur

  3. Add ice and shake

  4. Top up with soda water and stir with a bar spoon, lifting as you stir

  5. Strain over fresh ice into a Collins glass

SUNDAY'S HI

50 mL Sunday’s Whisky

190 mL High Quality Soda Water

Yuzu Zest (to taste)

 

  1. Add ice to a Collins glass and pour Sunday’s Whisky on top

  2. Add yuzu zest

  3. Top up with soda water

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