NYC’s premier drink slingers went head-to-head in a cocktail-crafting contest Iron Chef Mixologist, all utilizing a somewhat unexpected secret ingredient.
- 2 oz. Vermouth - ½ oz. Apple Cider - ¼ oz. Ginger Syrup - ½ oz. Cinnamon Demerara Sugar - ¼ oz. Lemon Juice - Dash of Mole Bitters - Top with Kirin Ichiban
Combine vermouth, apple cider, syrup, sugar, lemon and bitters in a cocktail shaker. Shake and strain into a highball glass. Top with Kirin Ichiban.
- 2 oz. Blanco Tequila - ¾ oz. Pineapple Juice - ½ oz. Szechuan Peppercorn-Infused - Cinnamon Bark Syrup - 3 oz. Kirin Ichiban - Splash of Blue Curaçao - Garnish with Dehydrated Pineapple
Combine tequila, pineapple juice and syrup in a Boston shaker with ice. Shake vigorously. Pour into a highball glass and top with 2-3 oz. of Kirin Ichiban, depending on the size of the glass. Finish with a splash of blue Curaçao.
- 1 oz. Apple Brandy - 1 oz. Vodka - ½ oz. Fresh Lime Juice - ½ oz. Agave Nectar - 4 dashes Peychaud’s Bitters - Fresh Cinnamon - Top with Kirin Ichiban - Garnish with Apple Slices, Mint Leaves and a Cinnamon Stick
Muddle a few apple slices until they reach an applesauce consistency. Add to a cocktail shaker with the brandy, vodka, agave, lime and bitters. Shake with ice for about 10 seconds, then strain into a snifter. Add cubed ice and Kirin Ichiban. Grate fresh cinnamon over the drink and garnish with spiked apple slices, a cinnamon stick and mint leaves.