The holiday season has come to an end and if you've fully recovered from your New Year's Eve party, then you may have started thinking about New Year's resolutions! It’s never easy to jump into new routines, so if an effort to help you kickstart a healthy 2019 we have shared two of our favorite veggie-forward recipes from Chicken and Charcoal - Yardbird Hong Kong's Mushroom Salad and Brussels Sprouts! Check them out below!
Summer may be coming to an end but we know the best way to keep your spirits up (pun intended)! A change of seasons is always an excellent excuse to try some new cocktails and we’re sharing original RONIN recipes that are simple, well-balanced, and utilize unique Japanese ingredients. Read below to learn how to make three cocktails that are delicious, drinkable, and a little edgier than your standard gin and tonic.Santa Cruise: Derrumbes Oaxaca Mezcal, Chikusen Junmai Ume, Cucumber, LemonINGREDIENTS:30 ml Derrumbes Oaxaca Mezcal30 ml Chikusen Junmai Umeshu2 Dashes Angostura Aroma Bitters3 Thick Cucumber Slices1 Lemon PeelMETHOD:Muddle cucumber slices in a mixing glassAdd mezcal, umeshu, angostura bitters, and lemon peel into the glass (squeeze the peel to release the oils)Add ice and stir for about 45 seconds until chilledDouble strain into lowball glassGarnish with a whole umeFuramingo: Don Fulano Blanco Tequila, Umeboshi, LimeINGREDIENTS:50 ml Tequila Blanco5 ml Umeboshi Paste25 ml Lemon & Lime Juice15 ml Sugar SyrupMETHOD:Combine all ingredients into a shakerAdd ice into the shakerShake well and strain into a glassAviation: Fords Gin, Luxardo Maraschino, Crème de Violette, LemonINGREDIENTS:50 ml Fords Gin15 ml Luxardo Maraschino7.5 ml Crème de Violette20 ml Lemon JuiceMETHOD:Combine all ingredients into a shakerAdd ice into the shakerShake vigorouslyDouble strain into lowball glass
The winter weather has come and gone and it’s finally starting to feel like spring! So if you’re looking for a unique and delicious cocktail to help you cool off in the warm weather, look no further than the El Chonie. The El Chonie has been on Yardbird’s cocktail menu since day one - it’s a refined beer margarita that’s not only refreshing, but also extremely easy drinking.
30 ml El Charro Tequila
15 ml Simple Syrup
Yuzu Salt (for rim)
- Rim glass with yuzu salt
- Add lemon, lime, tequila, and simple syrup to a shaker glass
- Add ice and shake
- Top up with beer
- Strain into glass and top up with beer foam
The Yagi Hi is the latest addition to Yardbird’s highball menu. It was created to showcase Yagi’s unique whisky umeshu that’s made from Yagi’s own cultivated ume fruit and blended with Japanese whisky. This highball is the perfect combination of salinity (from the ume salt rim), robustness (from the whisky), and sweet acidity (from the umeshu). Try it at Yardbird while it's still on the menu!
50 ml Yagi Whisky Umeshu
190 ml bottle of Wilkinson Soda Water
Ume Salt (for rim)
- Rim highball glass with ume salt
- Add Yagi Whisky Umeshu into glass
- Fill glass with ice
- Top up with soda water
- Lift with bar spoon
An all-purpose sauce from Japan, ponzu sauce is the rough equivalent of vinaigrette (the word itself comes from the Japanese terms for vinegar and punch). Ponzu sauce is extremely versatile and because of its tangy and refreshing flavour, it can be used in everything from dipping sauces to marinades to salad dressings, and more! A classic ponzu sauce contains a mix of ponzu (citrus juice of sudachi, yuzu, kabosu, and vinegar), soy sauce, sugar or mirin, and dashi. You can find several varieties of bottled ponzu sauce in Japanese supermarkets but it always tastes best when you make it yourself. At Yardbird, ponzu sauce is used in the dressing for our Seared Yellowtail Salad. Check out the recipe below!Yuzu Kosho Ponzu DressingIngredients:
- 100 ml Kabosu Juice
- 100 ml Yuzu Juice
- 100 ml Sudachi Juice
- 160 ml Soy Sauce
- 10 g Red Yuzu Kosho
- 50 g White Sesame Oil
- Combine all of the juices and the soy sauce together
- Add 50 g of white sesame oil to mixture
- Mix well and enjoy!
After a long day, there's nothing more comforting than a simple drink that satisfies. And that's exactly why highballs are so perfect - they're a breeze to make, easy to drink, and always hit the spot. The Hunter Hi is a highball made with Fernet Hunter, a bitter produced in Austria with herbal characters from arnica, orris root, and lavender.
60 ml Fernet Hunter
60 ml Tansan Soda Water
2 Sprigs of Mint
- Pour Fernet Hunter into a highball glass over an ice rock
- Top up with Tansan soda water
- Lift with a bar spoon
- Garnish with mint
40 ml Don Fulano Añejo
30 ml Fernet Hunter
15 ml Lejay Crème de Cassis
30 ml Lime Juice
10 ml Cinnamon Syrup
- Combine Don Fulano tequila, Fernet Hunter, Lejay Crème de Cassis, lime juice, and cinnamon syrup in a shaker filled with ice
- Shake until chilled
- Strain into a Tom Collins glass filled with fresh ice
- Top up with ginger beer
Between the costumes and the candy, one would think that Halloween was built especially for kids. But these days, this holiday is just as fun and exciting for adults... Especially when alcohol is involved. Learn how to make three of our favorite creepy and creative cocktails that taste delicious and are perfect for any Halloween event!The Santa Cruise from RŌNINThe Bloody Kim Jong Il from YardbirdThe Death Bed from RŌNIN
The Bambino is the latest original Yardbird cocktail created by Manager Tyler Babrowsky. Refreshing, light, and refined, the Bambino is made with Fernet Hunter and creatively incorporates shochu and vermouth.
25 ml Fernet Hunter
25 ml Ikinokura Deluxe Shochu
25 ml Mancino Bianco Ambrato
1 Dash Grapefruit Bitters
2 Grapefruit Peels
- Add one grapefruit peel into a mixing glass filled with ice
- Add all ingredients into the mixing glass
- Stir for 30 seconds until chilled
- Strain into a glass over an ice rock
- Garnish with a second grapefruit peel
Fernet Hunter is an Italian-style bitter produced in Austria that's best over ice, chilled with soda water, or used in cocktails. For the summer season, CHINO created the Fernet Lemonade, a fragrant and tart cocktail that is equally refreshing and light.
50 ml Fernet Hunter
20 ml Ocho Tequila
60 ml Tansan Soda Water
Half a Lemon (cut into wedges)
2 Bar Spoons of Black Sugar
- Muddle the lemon wedges with two bar spoons of black sugar in a Boston shaker
- Add Fernet Hunter, tequila, ice, and shake until blended
- Add soda water and strain into a glass filled with ice
Sometimes, the only thing that will make a hangover go away is the hair of the dog. And when this is the case, instead of ordering a traditional Bloody Mary, we reach for Yardbird's Bloody Kim Jong Il - a spicy twist on the classic using the restaurant's housemade kimchi purée.
Rim glass with Korean chili salt
Squeeze lemon juice into glass
Add ice and top up with Bloody Kim mix
The Shino is one of Yardbird's original cocktails and it's perfect for people who like gin and tonics. This cocktail has a gin base and uses lemon, shiso leaves, and black sugar from Okinawa. If you're looking for a refreshing, summertime beverage, definitely give the Shino a try!
INGREDIENTS60 ml Gin4 Shiso Leaves2.5 Bar Spoons of Okinawa Black Sugar1 Lemon (cut into wedges)Soda Water
- Muddle the sugar and lemon wedges in a shaker glass
- Lightly hand-press shiso to release the oils and add to the shaker glass
- Add gin, fill the shaker glass with ice, and shake hard
- Top up with soda water and stir
- Add ice into a tall glass and pour the cocktail over top
In the “Gail’s Guide to Cocktails” Series, RŌNIN bartender and certified sommelier, Gail Lanorias, drops some knowledge on your favorite mixed drinks and provides professional tips on how to make them at home.The name "piña colada" literally means "strained pineapple" and this cocktail was invented in Puerto Rico by Ramón Portas Mingot at the Barrachina Restaurant in 1963. It has been the national drink of Puerto Rico since 1978, but despite originating on this small island in the Caribbean, the piña colada has enjoyed international popularity for decades. It is the ultimate classic cocktail associated with summer, sun, beaches, and vacation. There are many variations of the actual method of making this drink that range from more viscous and chunkier versions to blended, smoother ones. But if it has the three key ingredients of rum, pineapple juice, and coconut cream, it's a piña colada.
50 ml Rum50 ml Pineapple Juice25 ml Coconut Cream10 ml Lime Juice
- Combine all ingredients into a shaker
- Shake vigorously with ice for about 10 - 15 seconds
- Strain into a tall glass filled with ice
- You can use coconut cream or milk, but Gail's preference is coconut cream as it is thicker
- White rum is often used in piña coladas, but Gail likes using darker rums because they are richer in flavor
- You can garnish this drink with a pineapple wedge and/or a maraschino cherry
- 250 gr skin on chicken thigh meat
- 50 gr white onion – finely chopped, rinsed, and squeezed
- 20 gr fresh panko
- 3 gr salt
Egg & Breading
- 5 eggs
- 200 gr fresh panko
- 50 gr tempura powder
- 50 gr chicken powder
- 3 eggs (for eggwash)
- 200 ml tare sauce
- napa cabbage
- lemon juice
- tonkatsu sauce
- kewpie mayo
- Chill meat grinding elements and chicken thigh meat in freezer for 20 minutes
- Pass chicken meat through the meat grinder twice
- Mix the meat with chopped white onion and fresh panko; form into balls and reserve chilled in fridge
- Temper 5 eggs in warm water before boiling eggs in rapidly boiling water for 6 minutes, stirring gently to center the yolks, until soft-boiled and then shock in an ice bath
- Peel the eggs and place them in a bowl containing tare sauce; cover with a paper towel and allow the eggs to marinate for 1 hour
- Crack 3 raw eggs and whisk together in a separate bowl to create an egg wash
- Remove the soft-boiled eggs from the tare sauce and place in a strainer; then roll the eggs in the chicken flour mix
- Remove the meatballs from the fridge and press them one at a time, in the palm of your hand
- Take the floured soft-boiled eggs and carefully wrap the meat patties around them; make sure that there are no holes or pockets of air
- Place the wrapped eggs on a floured tray and evenly roll them in the remaining flour mixture
- Then roll the wrapped eggs in egg wash mixture and then cover with a thick coating of fresh panko
- Fry the scotch egg for 5-6 minutes in 180-degree vegetable oil
- Serve on top of julienned cabbage dressed with salt and lemon juice and top with tonkatsu sauce, Kewpie mayo, and aonori
In the “Gail’s Guide to Cocktails” Series, RŌNIN bartender and certified sommelier, Gail Lanorias, drops some knowledge on your favorite mixed drinks and provides professional tips on how to make them at home. Check out the full series here.This classic gin cocktail is very easy to make and is super refreshing. In the 19th Century, Tom Collins were made with Old Tom Gin, which was a gin recipe popular in 18th-century England. While London Dry is the preferred style of gin for this cocktail these days, Old Tom Gin has experienced a bit of a resurgence in today's craft cocktail movement.
50 ml Gin25 ml Lemon Juice15 ml Simple SyrupSoda Water
- Combine gin, lemon juice, and simple syrup into a highball glass and stir
- Fill the glass with ice
- Top up with soda water
- It is ideal to use Old Tom Gin when making a Tom Collins, but using London Dry or any gin of your preference is fine
Dashi is a simple broth, or cooking stock, from Japan. It is a very important aspect of Japanese cooking because it's a fundamental ingredient of many Japanese dishes. There are only two ingredients in dashi besides water, and these are konbu (kelp) and katsuobushi (preserved, fermented skipjack tuna). These two dried foods are rich in naturally occurring glutamates and provide the umami flavor to the stock.With so many granulated or liquid instant dashi products on the market, homemade dashi is becoming less popular. But if you have a good, flavorful dashi, it will make a significant impact on the food you are making. The difference is comparable to say, homemade chicken stock versus chicken bouillon cubes or boxed chicken stock. Thankfully, it is very easy to make a delicious, nourishing dashi from scratch for soup, sauces, dressings, and much more. Here is Yardbird's dashi recipe that can be made both at home or in a professional kitchen:Yardbird's Dashi Recipe2 liters water20 grams konbu20 grams katsuoboshi (dried bonito flakes)
- Soak the konbu in cold, filtered water overnight. Alkaline water is preferable, as it gets more flavor out of the dashi.
- The next day, warm up the water and konbu over medium heat to 90°C and keep at this temperature for 30 minutes. Do not boil the konbu or else it will melt and the dashi will become bitter and viscous.
- Remove the konbu. Then turn the heat up to 100°C. Once the water reaches a boil, turn off the heat.
- Add the katsuoboshi to the water and soak for 30 minutes.
- Strain the dashi through a cheesecloth or fine mesh strainer.
Hong Kong's hot weather has us parched for new and refreshing cocktails. CHINO's latest, the Yuzu High, is a highball made with Fernet Hunter, Kimino Yuzu, and lemon. Kimino Yuzu is a craft soft drink produced in Tokyo, Japan. Made with yuzu juice, organic sugar cane, and sparkling water, Kimino Yuzu is a fizzy, aromatic drink that makes for a versatile cocktail mixer.
50 ml Fernet Hunter
95 ml Kimino Yuzu
1 Lemon Peel
1. Fill glass with ice
2. Add Fernet Hunter
3. Top up with Kimino Yuzu
4. Add a lemon peel for garnish and lift with bar spoon
In the “Gail’s Guide to Cocktails” Series, RŌNIN bartender and certified sommelier, Gail Lanorias, drops some knowledge on your favorite mixed drinks and provides professional tips on how to make them at home.
There are several unverified origin stories as to when and where the Manhattan was invented, but we do know that it can be traced back to the late 1800’s. Over a century later, the Manhattan is still a favorite among cocktail lovers and with Gail's recipe, you can easily make it at home. Fun fact: did you know that there’s a cocktail named after each borough of New York City? Manhattan is, of course, the most famous, but there’s also the Brooklyn, Queens, Bronx, and Staten Island Ferry cocktails.
50 ml Whisky
25 ml Italian Vermouth
2 Dashes of Angostura Bitters
1 Maraschino Cherry
- Combine whisky, Italian vermouth, and angostura bitters into a mixing glass
- Add ice and stir
- Strain into a cocktail glass
- Garnish with a maraschino cherry
- Traditional Manhattan recipes use rye whisky, but feel free to substitute this with a whisky of your choice
- A popular variation of this cocktail is the "Perfect Manhattan," which uses equal parts sweet and dry vermouth