booklet

KOKORO
COCKTAIL BOOK

TEQUILA

Marugarīta
INGREDIENTS
2 oz KOKORO tequila
1.5 oz orange liqueur
1 oz lime juice
1.5 oz agave syrup
Garnish: lime wheel
DIRECTION
Add all the ingredients into
shaker filled with ice, shake
until well-chilled. Strain into a
glass over ice. Garnish with a
lime wheel.

Mazoku
INGREDIENTS
1.25 oz KOKORO tequila
1.2 oz creme de cassis
1.2 oz lime juice
3 oz ginger beer
Garnish: lime wedge
DIRECTION
Add all the ingredients into
shaker filled with ice, shake
until well-chilled. Strain into
a glass over ice. Garnish
with lime wedge.

The Rising Sun
INGREDIENTS
1.25 oz KOKORO tequila
4 oz orange juice
Grenadine
DIRECTION
Mix: Stir together the tequila
and orange juice with ice.
Pour: Pour in the the grenadine
and it settles to the bottom.

The Salted KOKO-Hato
INGREDIENTS
1 oz KOKORO tequila
3 oz fresh grapefruit juice
0.5 oz fresh lime juice
0.33 oz salted rosemary syrup
3 oz soda water
DIRECTION
Shake the tequila, juices, and
syrup together with ice, double
strain into a glass with fresh
ice and top with the soda water.
Garnish with a sprig of rosemary.

KOKO Topo Chico
INGREDIENTS
3 oz KOKORO tequila
1 ½ ounces fresh lime juice
4 ounces sparkling water
Garnish: lime Wedge
DIRECTION
Add the tequila and lime juice
to highball glass and stir.
Fill with ice and top with
sparkling water. Garnish with a
lime wedge.

Inemuri
INGREDIENTS
2 oz KOKORO tequila
½ oz Campari
½ oz grapefruit juice
½ oz lime juice
½ oz simple syrup
Garnish: grapefruit, lemon or
lime wedge
DIRECTION
Mix everything together. Add 2
handfuls of ice and shake until
cold. Strain the drink into a
cocktail glass. Garnish with a
citrus wedge if desired..

WHISK(E)Y

Tarnished Tack
INGREDIENTS
1.5 oz KOKORO whisk(e)y
0.5 oz drambuie
Garnish: brandied cherry or
orange peel
DIRECTION
Stir together the whisk(e)y
and Drambuie. Pour into a
tumbler over one large ice
cube. Finish with brandied
cherry or orange peel.

Bezuidenhout
INGREDIENTS
1.5 oz KOKORO whisk(e)y
3.5 oz hot water
0.75 oz lemon juice
0.75 oz honey
Garnish: toasted rosemary
DIRECTION
Lightly mix everything
together. Garnish with a
sprig of toasted rosemary.

Yakuza
INGREDIENTS
1.5 oz KOKORO whisk(e)y
0.5 oz amaretto
Garnish: brandied cherry or
orange peel
DIRECTION
Stir together the whisk(e)y and
Amaretto. Pour into a tumbler
over one large ice cube.
Garnish with a brandied cherry
and orange peel.

YoKOKO Ono
INGREDIENTS
1.5 oz KOKORO whisk(e)y
5 oz lemon-lime soda.
Garnish: lemon zest and a
lemon verbena sprig or an
orange wedge.
DIRECTION
Lightly mix everything
together. Finish with lemon
zest and a lemon verbena
sprig or an orange wedge.

Penicillin K
INGREDIENTS
1.5 oz KOKORO whisk(e)y
0.5 oz ginger liqueur
0.75 oz 1:1 honey syrup
0.75oz lemon juice
2 dashes aromatic bitters
DIRECTION
Shake hard for 5-7 seconds to
blend the ingredients. Strain
and serve into a tumbler with
fresh ice. Garnish with a slice
of fresh or crystallized ginger.

Royal is My Race
INGREDIENTS
1.5 oz KOKORO whisk(e)y
1 oz sweet vermouth
2 dashes aromatic bitters
DIRECTION
Lightly mix everything together.
Strain and serve neat in a
cocktail glass. Twist a piece
of orange zest over the glass
to release the aromatic oils.
Garnish with orange peel.

The Spirit of Our Spirits