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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Put all ingredients into a blender, squeeze the lemon wedges then blend
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Transfer to a shaker, gently shake with ice
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Rim highball glass with shiso yukari salt
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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
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Combine all liquid into a copper cup, add 4 shiso leaves and gently muddle
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Add crushed ice and swizzle with a bar spoon
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Top up with more crushed ice
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Garnish with 2 shiso leaves and shiso flowers

COCKTAILS

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
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Combine all ingredients into a shaker, dry shake then hard shake with ice
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Double strain into a rock glass with big ice
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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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Mix all ingredients together apart from coconut milk, then pour alcohol mixture into the milk and let curdle
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Filter twice with coffee filter paper
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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
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Build all ingredients in a tea glass
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Stir gently and make sure all the sugar is dissolved
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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
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Combine all ingredients apart from Siphon Foam into a shaker
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Shake and double strain into Sunday's highball glass with ice
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Garnish with Siphon Foam & orange wedge
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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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Slice ginger into 4 pieces, muddle with Okinawa Black Sugar
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Combine all ingredients into a shaker, hard shake with ice
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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
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Add all ingredients into a mixing jar
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Stir until chilled and nicely diluted
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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
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Muddle the lemon with the sugar in a shaker glass
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Add Sunday’s Whisky and yuzu liqueur
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Add ice and shake
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Top up with soda water and stir with a bar spoon, lifting as you stir
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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)
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Add ice to a Collins glass and pour Sunday’s Whisky on top
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Add yuzu zest
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Top up with soda water