Just beneath Sosharu restaurant in Clerkenwell, 7 Tales bar is part of Jason Atherton’s Social Company, which offers a constantly changing cocktail menu of drinks created by bartender Robyn Wilkie.
Typically simplistic and influenced by Japanese culture, using Japanese ingredients, the bar’s drinks list generally features a selection of 10-12 cocktails. 7 Tales’ homage to St Patrick’s Day, for instance, combines Irish Jameson whiskey with Japanese Midori liqueur, Asahi lager, yuzu juice and coconut water.
The drink is available at 7 Tales this weekend (priced at £10) or can be made at home by following this simple recipe.
Ingredients
30ml Midori
25ml Jameson whiskey
30ml coconut water
15ml yuzu juice
1 egg white
Asahi lager
To Garnish
Edible flowers
Gold shimmer
Method
Shake Midori, Jameson, coconut water, yuzu juice and egg white over ice.
Strain into a highball glass and top with Asahi lager.
Garnish with flowers and (optional) gold shimmer.
Further information on 7 Tales can be found at sosharulondon.com.
Ingredients
- 30 ml Midori
- 25 ml Jameson whiskey
- 30 ml coconut water
- 15 ml yuzu juice
- 1 egg white
- Asahi lager
To Garnish
- Edible flowers
- Gold shimmer
Instructions
- Shake Midori, Jameson, coconut water, yuzu juice and egg white over ice
- Strain into a highball glass and top with Asahi lager
- Garnish with flowers and (optional) gold shimmer
