The Suppai Saiyan

By Zikra Armeda, Sokyo Lounge
Photograph: Daniel Boud
Advertising

Ingredients

•40ml Hakushu 12yo Single Malt Whisky

•20ml Miyagikyo Single Malt Whisky

•1 tbspn Japanese marmalade

•15ml simple syrup

•30ml blend of Japanese citrus juice

•Dash of egg white

•Citrus peel (garnish)

 

Method

Add all ingredients to a shaker and perform a dry shake (without ice) before shaking the drink a second time with ice. Strain liquid into a rocks glass filled with ice and garnish with citrus peel.

More Hotel Bars

Qtique Old Fashioned Cocktail
Photograph: Daniel Boud
Bars, Cocktail bars

Hotel Bar Guide

There are some amazing bars and ace hospitality talents tucked away in our city's finest hotels, so Time Out set out to discover the best hotel bars in Sydney.

Meet the bartender

Portrait of Zikra Armeda
Photograph: Daniel Boud
Bars, Cocktail bars

Zikra Armeda, Sokyo Lounge

The best bartenders are much more than impatient pourers of drinks who give you your change on a saucer. Zikra Armeda, for one, works on building a rapport with her customers. “I was interacting with a customer once and they gave me their baby and asked me if I would leave my current position to take up babysitting!” she recalls. “It was a proud moment, and a great laugh among the bar staff.” Sokyo is highly regarded both as a bar and a Japanese restaurant, and Zikra was determined to showcase Japanese whisky in her east-meets-west variation on the classic Whisky Sour. “When the Japanese took whisky-making from Scotland in the early 1900s, they ended up creating something special. We are also taking the western condiment marmalade and reinventing it with Japanese ingredients.”

Advertising
This page was migrated to our new look automatically. Let us know if anything looks off at feedback@timeout.com