Nicolas Chapuy works as a bartender at the Peninsula, a bar located in the French capital. Born in Strasbourg, he currently lives in Paris. In May 2017, he finished second in “Les Trophées du Bar”, a competition organized at Bastille Design Center.
Kinkaku-ji is made from cognac, Suze d’autrefois, but also other ingredients like sake, and umeshu, another Japanese liqueur made from macerated plums.
Kinaki-Ji cóctel
Ingredients
5cl of cognac
1.5 cl of Suze d’autrefois
2 cl of concentrated umeshu liquor (put the umeshu in a saucepan and let it cook until make it a syrup.)
7,5cl of sparkling sake
Glass type: choko
Filling: lemon zest
Preparation
Make a mixture of the different ingredients in a mixing glass except the sake. Stir, pour into a Japanese jug then add the sake. Serve in a choko and garnish with a lemon zest.
Don’t drink and drive. Enjoy responsibly.