Bink’s Sake – Sake Cocktail Recipe

Binks Sake

Bink’s Sake

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

150

kcal
Total time

3

minutes

How to make my Bink’s Sake cocktail.

Ingredients

  • 1 dash Cardamom Bitters

  • 1/2 tsp Rose Water

  • 2/3 oz Orgeat

  • 3 oz Sake

  • 1 oz Soda Water

Directions

  • Combine all ingredients in the shaker except for the soda water. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.
  • Gently add the soda water.

Featured Video

My Bink’s Sake Recipe

This recipe for Bink’s Sake is my own, and hopefully, you will like it. As a fan of One Piece, I wanted to make a cocktail based on the classic song sung by Brook, “Bink’s Sake.” This song is sometimes translated as Bink’s Brew and is supposed to be standard brewed sake, not a mixed drink. But I thought it would be fun to make a mixed drink with sake as the base.

Bink’s Sake Song Lyrics (English)

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Sea wind blows.
To where? Who knows?
The waves will be our guide.

Over across the ocean’s tide.
Rays of sunshine far and wide,
Birds they sing,
of cheerful things,
in circles passing by.

Bid farewell to weaver’s town.
Say so long to port renowned.
Sing a song,
it won’t be long,
before we’re casting off.

Cross the gold and silver seas.
The salty spray puts us at ease.
Day and night,
to our delight,
The voyage never ends.

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Pirates we,
eternally
are challenging the sea.

With the waves to rest our heads,
Ship beneath us as our beds.
Hoisted high,
upon the mast,
our Jolly Roger flies.

Somewhere in the endless sky,
Stormy winds are blowin’ by.
Waves are dancing,
evening comes,
It’s time to sound the drums.

But steady men, and never fear.
Tomorrow’s skies are always clear.
So pound your feet,
and clap your hands,
till sunny days return.

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Wave good-bye,
but don’t you cry,
Our memories remain.

Our days are but a passing dream,
everlasting though they seem
‘neath the moon,
we’ll meet again,
the wind’s our lullaby.

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Sing a song,
and play along,
For all the ocean’s wide.

After all is said and done,
You’ll end up a skeleton.
So spread your tale,
from dawn till dusk,
upon these foamy seas.

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

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Lychee Martini – Recipe & History

Lychee Martini

Lychee Martini

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
ABV

20%

Total time

3

minutes

How to make a Lychee Martini.

Ingredients

  • 1 oz Lychee Juice

  • 2 oz Vodka

  • 1 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards and add the soda water.

Featured Video

History Of The Lychee Martini

The earliest reference to a Lychee Martini that I can find comes from a 1981 issue of Market Watch by M. Shanken Communications. In Volume 25, on page 20, the recipe provided is:

  • 1.5 oz Grey Goose
  • 1.5 oz Raspberry Sake
  • 1 oz lychee juice
  • Garnish with a lychee and raspberry

The article states the lychee martini is one of many unique and original cocktails created at the M-Bar in Miami. The cocktail cost $14 even back in 1981, equivalent to $46 USD today. That’s a steep price for 1.5 oz of vodka and flavored sake.

There isn’t much published on the lychee martini, nor is it even mentioned in any articles till around the mid-1990s when it started to pop up in a few New York-based periodicals. Many of the 90s recipes I found were all over the place. No two recipes were the same. One was vodka, dry vermouth, and lychee juice. Another was just vodka and lychee juice, some had lychee liqueur, and others had guava or lime juice. Around 2010 it seems appears that two recipes became the dominant norms.

Recipe #1

  • 2 oz Vodka
  • 1 oz Lychee Liqueur
  • 1 oz Lychee Juice

Recipe #2 (Skinny Girl Recipe)

  • 2 oz Vodka
  • 1 oz Lychee Juice
  • 1 oz Soda Water

Most lychee martini recipes you will find today tend to be one of these two recipes. Personally, between the two, I prefer the Skinny Girl style. While I always love a strong drink, the combination of lychee liqueur and lychee juice (the syrup inside a can of prepared lychees) is too sweet and strong, and not in a good way. The combination of lychee juice and soda water makes for a much more refreshing cocktail. It gives the vodka a lovely light and bubbly essence of lychee flavor rather than a heavy, sweet, and strong lychee flavor.

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Pornstar Martini – Original Recipe & History

Pornstar Martini

Pornstar Martini

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

300

kcal
Total time

3

minutes

Make the original 2003 Pornstar Martini.

Ingredients

  • 1/3 oz Vanilla Syrup

  • 2 oz Passion Fruit Puree/Juice

  • 1/2 oz Passion Fruit Liqueur

  • 1.5 oz Vanilla Vodka

Directions

  • Combine all ingredients in a shaker with ice.
  • Shake the drink and strain it into a cocktail glass.
  • Pour sparkling wine into a separate champagne glass.
  • Garnish the pornstar martini with half a passion fruit.

Recipe Video

History Of The Pornstar Martini.

The Pornstar Martini was invented in 2003 by Douglas Ankran. The idea to make a passion fruit and vanilla cocktail hit him while working on new recipes for his UK bar, The Townhouse. The idea to combine passion fruit and vanilla came to him as it was a popular baking flavor combination, and he thought the flavors would translate well into a drink. Opened in 2002, the Townhouse closed its doors in 2010 after the business had come under new management. Punchdrink.com interviewed Douglas Ankrah in 2019 and has an excellent article about his iconic pornstart martini. Sadly Douglas Ankran passed away in August 2021.

Why Is It Called The Pornstar Martini?

The original name for the Pornstar martini was the Maverick Martini. Ankran named it after the Maverick’s Gentleman Club strip club he would visit in Cape Town, South Africa. The drink sold very poorly. Knowing it was a good drink, he wanted more people to order it, so he gave it a shocking name. In the same vain as a sex on the beach, adios motherfucker, and a blowjob shot, he renamed the Maverick Martini the Pornstar Martini, and sales skyrocketed. To this day, the Pornstar Martini is still one of the most popular cocktails in the UK.

What Does The Pornstar Martini Taste Like?

The Pornstar Martini is a fantastic cocktail, and the mix of passion fruit and vanilla is terrific. Despite the silly name, its lovely flavors earn it all the popularity it enjoys. It’s a nice balance of tart and sweet, and with only four ingredients, it’s pretty easy to make too. The passion fruit puree does require a bit of upfront work, but if you have that and add a little vanilla extract to some simple syrup, you’re good to go. In the 2019 punchdrink interview mentioned above, Douglas Ankran said he blended two vanilla pods with 5 cups of sugar to make the vanilla sugar. That looks pretty ineffective to me. It makes much more sense to add vanilla extract to simple syrup. When combining alcoholic extracts with syrup, the typical ratio is 1:30. So for every 30 oz of simple syrup, 1 oz of vanilla extract is added.

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Nika Cocktail – Recipe

Nika

Nika Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

193

kcal
ABV

29%

Total time

3

minutes

See how to make a Nika cocktail

Ingredients

  • 1 tsp Gum Syrup

  • 1 tsp Lemon Juice

  • 2 dashes Orange Bitters

  • 1 oz Cocchi Americano

  • 2 oz Cachaça

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into glass.
  • Garnish with an expressed lemon peel.

Recipe Video

What Does The Nika Taste Like?

The Nika taste like a lightly bittersweet and herbal soju. The ingredients pair nicely and are strong while not overwhelming. It’s pretty lovely. I came up with the Nika to celebrate one of my favorite stories, One Piece. As of writing, chapter 1044 was just released, and the main protagonist, Luffy, has undergone a massive story-changing transformation. I love One Piece, and I don’t try to hide that.

I wanted the base spirit to be cachaça because, in the SBS of volume 56, someone had asked the author, Oda, if the story took place in our real world, what the nationalities of each character would be. Oda replied that the main character, Luffy, would be Brazilian. Cachaça turned out to be an excellent choice. Even though it’s more closely related to rum than vodka, it has a very lightly sweet and fresh green grassy vodka-like taste. I don’t know why I don’t use it more often, but it’s beautiful. I feel like I, along with many others, woefully underutilize cachaça, and it comes together nicely in this bright sunny cocktail.

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Improved Midori Sour – Recipe

Improved Midori Sour Cocktail

Improved Midori Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

252

kcal
ABV

28%

Total time

3

minutes

Learn how to make the an Improved Midori Sour.

Ingredients

  • 2/3 oz Lemon Juice

  • 1 oz Midori

  • 1 tsp Green Chartreuse

  • 2 oz Vodka

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards

Notes

Featured Video

This isn’t a classic cocktail. It’s just a perfect cocktail. The Midori Sour is a pretty awful drink. If you google it, you’ll find many different recipes (also trying to improve it), but the official Beam Suntory recipe is half Midori and half sweet and sour mix. It comes in around 10% ABV and tastes as bad as it sounds. This late 70s drink reeks of sweaty polyester suits at studio 54 looking to fuck.

This improved one keeps the same flavor and intent as the original but isn’t as sweet, and the herbal flavors make it much more palatable.

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St. Rita – Recipe & History

St. Rita Cocktail

St. Rita Cocktail

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

274

kcal
ABV

27%

Total time

3

minutes

Learn how to make the modern classic, the St. Rita.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Elderflower Liqueur

  • 2 oz Mezcal

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Featured Video

Honestly, once you have a St. Rita, you will not be satisfied with a regular margarita again. Well… I mean, I don’t know… maybe you will… I can’t tell you, and everyone has a different taste. My parents first introduced me to this cocktail in 2008 and that’s around when everyone else was first discovering it. St. Germain was launched in 2007, and as a way to market it, the company created variations of classic cocktails using its liqueur. It’s not vintage, but it’s damn good.

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Moss Head Cocktail – Recipe

Moss Head Cocktail

Moss Head Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

262

kcal
ABV

24%

Total time

3

minutes

Learn how to make the Improved Midori Sour No. 2 Cocktail.

Ingredients

  • 1 oz Egg Whites

  • 2/3 oz Lemon Juice

  • 1/2 oz Elderflower Liqueur

  • 1/2 oz Midori

  • 2 oz Vodka

  • 1 oz Soda Water

Directions

  • Combine all ingredients in the shaker. Shake dry for 30 second – egg foams better when not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Featured Video

Making A Midori Fizz.

The moss head is my attempt to make an improved Midori sour because the Midori sour is not a very well-balanced drink, in my opinion. It has very little alcohol and is painfully sweet. My goal for this cocktail was to make a better Midori sour by reducing the amount of Midori, adding floral flavor to complement the melon taste, and giving the drink a bit more alcohol to level out the sweetness. It’s less one-dimensional and taste more like a regular cocktail. The egg whites also add a nice creamy texture that reminds me of those fun Korean melon milk drinks.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

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Whiskey Nips – Ultimate House Cocktail To End The Day

Whiskey Nips

Whiskey Nips

5 from 1 vote Only logged in users can rate recipes
Recipe by Robert Kachelriess Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
ABV

14%

Total time

3

minutes

Invented by Las Vegas Lifestyle and craft cocktail writer Robert Kachelriess, The Whiskey Nips is his go to cocktail after a long day at work.

Ingredients

  • 1 oz Aperol

  • 1 oz Disaronno

  • 1 oz Bourbon

  • 2 oz Grapefruit La Croix

Directions

  • Add Ice To Mixing Glass and combine all ingredients except the Grapefruit Soda water in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Add ice to the glass and strain the drink into glass.
  • Gently pour the grapefruit soda water on top.
  • Give a couple turns to mix and enjoy.

Notes

Featured Video

The Whiskey Nips is the ultimate house cocktail invented by Las Vegas lifestyle and craft cocktail writer Robert Kachelriess. It’s easy to make and just the right balance of sweet and bitter over a strong bourbon base. Pour each shot of alcohol over ice in a rock glass. Top off with club soda (ideally, La Croix grapefruit — or “Pamplemousse” if you’re sophisticated) and stir with a spoon (or steak knife for extra macho factor). No garnish is needed.

Feel free to adjust the levels of alcohol to preferred strength level. Just beware: this drink goes down easy. Almost too easy. Another bonus: The recipe is so simple; it’s easy to describe to any bartender, although La Croix is always preferred to club soda from a gun.

If you enjoy cocktails like the Boulevardier or Japanese Cocktail, this refreshing herbal and almond cocktail is the ultimate cocktail. If you do not have Grapefruit La Croix or any other grapefruit infused soda water, then soda water and grapefruit bitters can be used.

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