Dogs Of Okinawa Cocktail Recipe From Yusho

Of his penchant for unaged spirits, Yusho bartender Alex Bachman says: "I'm drawn to things that speak to the grain, rather than the barrel." This one highlights whiskey's lighter, brighter side, pairing white dog with acidic, verdant glassmates.

At Yusho, Bachman is challenged to match the kitchen's creative Japanese dishes with drinks that are both food-friendly and sophisticated. He draws from the cooks' pantry, too, using seaweed, soybeans and, in the below, palm sugar for a richer simple syrup. Look for more of his drinks at the soon-to-open Billy Sunday, a Logan Square cocktail bar from he and Yusho chef Matthias Merges. For more 2012 Best Cocktails, click here.

Recipe adapted from Yusho, Chicago, IL

Dogs Of Okinawa
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Dogs of Okinawa from Yusho, Chicago, IL
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Total time: 0 minutes
  • Palm-sugar syrup
  • ¼ cup palm sugar
  • ¼ cup cold water
  • Cocktail
  • Ice
  • 1 ounce Woodinville White Dog whiskey
  • ½ ounce Kina l'Avignon d'Or (or another dry aperitif, like Lillet or Cocchi Americano)
  • 1 ounce fresh lime juice
  • 1 dropper (approximately ½ teaspoon) absinthe
  • 1 lime wheel
  1. Make the palm-sugar syrup: In an airtight container, place the palm sugar and water. Cover and shake until dissolved. (Alternately, in a small saucepan set over medium heat, add the palm sugar and water and heat, stirring until dissolved; then cool and chill before using).
  2. Make the cocktail: In a cocktail shaker filled with ice, combine the whiskey, ½ ounce of the prepared palm-sugar syrup, Kina, lime and absinthe. Shake vigorously, then strain into a coupe and garnish with a lime wheel. Serve.
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