CCD Restaurant Week Cocktail Recipes

CCD Restaurant Week participants will be offering cocktails featuring Suntory Whisky Toki and Roku Gin. Use the recipes below to create these signature cocktails at home!

Suntory Whiksy Toki

Green Tea Highball

Ingredients:

• 2 ounces Suntory Whisky Toki
• 1 ounce chilled Sencha Green Tea (or any other Japanese-style green tea)
• 1/2 ounce lemongrass honey
• Sparkling water
• Large ice cubes
• Matcha candied lemon wheel, for garnish

Toki Highball

Ingredients:

• 1.5 oz Toki Japanese Whisky
• Highball glass full of ice
• 5 oz Premium Soda Water
• Citrus tail for garnish (lemon / grapefruit)
   

To begin a highball recipe, fill the glass to the brim with ice. Add one measure of whisky. Stir to cool the whisky and glass. Again add ice to the brim. Pour three measures of chilled sparkling water along the side of the glass to avoid melting the ice
or bursting the bubbles. Add a twist of grapefruit. Enjoy.

For more on Suntory Whisky Toki, visit whisky.suntory.com/toki. 

Roku Gin

Tokyo Sling

Ingredients:

• 1.5 oz Roku Gin
• 1⁄4 oz Orange liqueur
• 1⁄2 oz Cherry liqueur
• 1⁄4 oz Benedictine
• 4 oz Pineapple juice
• 1⁄2 oz Fresh lime juice
• Club soda, to top
   

Roku Rickey

Ingredients: 

• 1.5 oz Roku Gin
• .5 oz Simple Syrup
• .5 oz Yuzu Juice
• 4.5 oz Premium Chilled Premium Soda
• Shiso Leaf*
   

Fill a highball glass to the brim with ice. Add Roku, simple syrup and yuzu juice.
Top with chilled soda water. Stir and garnish with shiso leaf.
*Mint leaf can be substituted for shiso leaf.

For more Roku Gin cocktail recipes, visit rokugin.suntory.com/gin-cocktail-recipes.