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| 'The Claw Cocktail' as photographed by Shingo Kido.
Shingo Kido
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The Claw Cocktail
SERVES 1
Ingredients:
2 oz (60 ml) Bombay Gin
1 oz (30 ml) Honey Water (1 part water & 1 part honey)
½ oz (15 ml) Yuzu juice
¼ oz (8 ml) of rice wine vinegar
2-inch chunk (5 cm) of cucumber
1 lobster claw
Thin slices of nori (seaweed sheets used for sushi)
Method:
1. Muddle fresh cucumber and add all remaining ingredients.
2. Shake all ingredients with ice in a Boston Shaker and double strain into a cocktail glass.
3. Garnish with a lobster claw & sliced nori.
SERVES 1
Ingredients:
2 oz (60 ml) Bombay Gin
1 oz (30 ml) Honey Water (1 part water & 1 part honey)
½ oz (15 ml) Yuzu juice
¼ oz (8 ml) of rice wine vinegar
2-inch chunk (5 cm) of cucumber
1 lobster claw
Thin slices of nori (seaweed sheets used for sushi)
Method:
1. Muddle fresh cucumber and add all remaining ingredients.
2. Shake all ingredients with ice in a Boston Shaker and double strain into a cocktail glass.
3. Garnish with a lobster claw & sliced nori.
The Claw Cocktail
SERVES 1
Ingredients:
2 oz (60 ml) Bombay Gin
1 oz (30 ml) Honey Water (1 part water & 1 part honey)
½ oz (15 ml) Yuzu juice
¼ oz (8 ml) of rice wine vinegar
2-inch chunk (5 cm) of cucumber
1 lobster claw
Thin slices of nori (seaweed sheets used for sushi)
Method:
1. Muddle fresh cucumber and add all remaining ingredients.
2. Shake all ingredients with ice in a Boston Shaker and double strain into a cocktail glass.
3. Garnish with a lobster claw & sliced nori.
SERVES 1
Ingredients:
2 oz (60 ml) Bombay Gin
1 oz (30 ml) Honey Water (1 part water & 1 part honey)
½ oz (15 ml) Yuzu juice
¼ oz (8 ml) of rice wine vinegar
2-inch chunk (5 cm) of cucumber
1 lobster claw
Thin slices of nori (seaweed sheets used for sushi)
Method:
1. Muddle fresh cucumber and add all remaining ingredients.
2. Shake all ingredients with ice in a Boston Shaker and double strain into a cocktail glass.
3. Garnish with a lobster claw & sliced nori.
This week I have lobster cocktails on the brain. It all started when I came across a stunning image of a bloody mary garnished with a lobster claw which led me to write a blog post all about lobster bloody marys.
The lobster bloody mary isn't a huge creative leap given that many bloody marys include clam juice in the recipe. The below recipe - "The Claw Cocktail" - from bartender Justin Taylor at The Four Seasons Hotel Vancouver is much more adventurous as many of the ingredients are less traditional pairings for lobster. I imagine the flavor of this drink would be similar to that of the taste of a piece of lobster sushi. The recipe is featured on The Four Seasons Taste website and I am including it below. If you try it let me know!
The Four Seasons Hotel 'Claw Cocktail' Recipe
Ingredients
- 2 oz (60 ml) Bombay Gin
- 1 oz (30 ml) Honey Water (1 part water & 1 part honey)
- 1/2 oz (15 mil) of rice wine vinegar
- 2-inch chunk (5 cm) of cucumber
- 1 lobster claw
- Thin slices of nori (seaweed sheets used for sushi)
- Muddle fresh cucumber and add all remaining ingredients
- Shake all ingredients with ice in a Boston Shaker and double strain into a cocktail glass
- Garnish with a lobster claw and sliced nori
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