Satoshi Yonemori is the Bar Manager at Grapes & Soda in South Granville.
I asked Satoshi to make a selection of his unique cocktails at Grapes & Soda.
Up first is the Apollo
A twist of El Diablo cocktail. Fizzy gingery curd gives new sensation.
Ingredients:
40 ml Cazadores reposado
10 ml Campari
10 ml Odd Society cassis
7.5ml Siete misterious mezcal
20 ml Lime juice
60 ml Pear curd ginger ale
Method:
1) Build all ingredients (except for the Pear curd ginger ale) in a chilled tall glass without ice.
2) Emulsify with Pear curd ginger ale using soda dispenser.
3) Add ice and garnish with lime wheel, mint and dashes of paychaud bitter
The next cocktail he made was the Lone Camper
Late summer creation. Umeshu I made last summer has matured perfectly. Lone Camper smiles in reminiscence from last summer.
Ingredients:
40 ml Bulleitt Bourbon
20 ml Umeshu
10 ml Yellow chartreuse
20 ml Lemon juice
30 ml Black plum puree
3 dashes Angostura bitter
Method:
1) Combine all ingredients into a shaker tin and shake over ice. Double strain into a Turkish coffee pot.
2) Smoke a large glass with sassafras bark using smoking gun
3) Flip the glass to release the smoke as you pour mixture into it. Garnish with lemon twist.
The last cocktail he made was the Dante’s Handshake
Warm drink perfect for the winter. I will keep you warm. You are welcome by Dante
Ingredients:
30ml House blend rum
20 ml Appleton estate
7.5 ml Amontillado Sherry
7.5 ml Sons of north Amaretto
15 ml Salty caramel syrup
3 dashes Angostura bitter
1bsp House spiced rum
1bsp Lagavulin 16
Method:
1) Combine all ingredients(Except for Lagavulin) into a Turkish coffee pot and warm up on a burner. Set it on fire and throw it with another coffee pot 5 to 6 times.
2) In a snifter put a piece of staranise and a bar spoon of lagavulin.
3) Pour the mixture into a snifter. Spray orange oil.
Grapes & Soda is located at 1541 West 6th Avenue in Vancouver and you can follow Satoshi on Instagram @suiken3104
By: Richard Wolak