Cocktail Profiler: Kuroki Koji

Paul Ryding | Dec 25, 2012 4:00 pm | Add a comment | 1080 reads

Every month, we ask one of the city’s expert mixologists to profile a selection of Beijingers based on a single snapshot and a brief factoid.

Ichikura, tucked away behind the old acrobatics theatre at Hujialou, is one of the city’s most enduring cocktail retreats, and Kuroki Koji, the proprietor, is a libatory craftsman of the highest order. Koji spent four days perfecting the creations for this month’s subjects before letting us at them. Each of our profiles agreed that they were well worth the wait.

SIMON
Interesting fact: Simon is a bit of a traveler. Having grown up in South Asia and Africa before moving to China, he’s sampled food and drink in many countries. He says China could be his favorite, though.
The resulting drink: World-Wide
Ingredients:
40ml Ron Zacapa Centenario
20ml Underberg
10ml tonic water
Served: With the Ron Zacapa and Underberg stirred and poured into an Old Fashioned glass before the tonic water is added. Garnished with an orange peel.
“It’s great – a bunch of flavors. I’d order six of those and roll home happy!”

CARRIE
Interesting fact: Carrie told us simply that she “LOVES PINK!” She wasn’t kidding. Pink clothes, pink nails, pink phone, pink wallet … Carrie does indeed love pink.
The resulting drink: Pink Carnival
Ingredients:
20ml Grey Goose vodka
20ml X-Rated Fusion Liqueur
20ml cranberry juice
20ml fresh pink grapefruit juice
10ml fresh pomegranate juice
5ml fresh lemon juice
5ml passionfruit syrup
Served: Shaken and strained into a cocktail glass, with a dendrobium garnish.
“I’m not a big drinker (I’m the world’s cheapest date) but this is super-light and very fruity and refreshing. It’s ideal for me.”

LAUREN
Interesting fact: Lauren says her life is composed of family and friends. Awww.
The resulting drink: My Precious
Ingredients:
30ml Belvedere vodka
20ml Chambord fresh
45ml fresh orange juice
5ml fresh lemon juice
1/8 sliced pineapple
Served: With the fresh pineapple muddled in a Boston shaker before the other ingredients are added. Shaken and strained into a cocktail glass. Garnished with sliced carambola.
“It’s so good – I can’t taste the alcohol at all!”

Would you like one of the city’s top bartenders to create a drink for you? Email a photo and an interesting fact about yourself to do@thebeijinger.com.

This article originally appeared on page 25 of the January issue of the Beijinger.

Photo: Sui