The combination of fresh ginger and mint muddled with ginger liqueur makes this a great signature cocktail. The drink was created by Edgar Dudino at Okada Restaurant at Wynn Resort in Las Vegas. Bartender Donny Bishop added a slight variation, so try this on your guests next time you have a party.

INGREDIENTS

6  fresh mint leaves

1 Tablespoon fresh ginger – peeled and cut into chunky pieces

1/2 oz rock candy syrup or simple syrup*

2  oz Takara Shochu

1 oz Domaine de Canton Ginger Liqueur

4 oz house made sweet & sour (see recipe below)

1 1/2 oz club soda

In a cocktail shaker, lightly muddle the mint leaves and fresh ginger with the syrup. Add in the remaining ingredients, omitting club soda and shake with ice.  Pour contents into a highball or wine glass. Top with club soda. Gently stir. Garnish with a sprig of fresh mint.

I had never heard of the liquors before, but easily found the bottle of Domaine de Canton Ginger Liqueur and Takara Shochu at a liquor store.

Takara Shochu is a traditional Japanese distilled spirit.  The Gold Medal in World Spirits Competition winner, Domaine de Canton Ginger Liqueur, includes ginger, Provencal honey, Tahitian vanilla and Tunisian ginseng.

– The Gourmet Review