In Tokyo, the 75 trench coat
Lost in the maze of small gray residences in Tokyo’s lively Ebisu district, the Trench bar is a cozy island of glass and dark wood. White jacket flocked with the bar’s logo, chevron mustache and slicked back hair, the bartender, Rogerio Igarashi Vaz, evolves “between the Japanese style, rather formal in the manner of shaker, and the izakaya genre, very relaxed”.
The flagship of the menu imagined by the Japanese-Brazilian, the trench 75 is a local version of the famous French 75, a cocktail born in 1925 on the mahogany of Harry’s Bar on rue Daunou, in homage to the canon of 75, the “king cannon” trenches of 14-18. At Trench, this cocktail based on gin, lemon juice, champagne and absinthe is Japanese: champagne is followed by a sparkling sake signed Dassai, the gin used is a Nikka Coffey, “with an aftertaste of green pepper”. The result is a cocktail “sparkling, refreshing”, according to Rogerio Igarashi Vaz.
Recipe :
In a shaker, pour: 30 ml of Nikka Coffey gin, 15 ml of lemon juice, 10 ml of acacia honey syrup. Shake then strain into a cocktail glass. Add 30ml Dassai Sparkling Sake and garnish with a thin slice of dried lime.
In Phoenix, born tequila
Ross Simon came from green Scotland to craft the cocktails at the Bitter & Twisted Cocktail Parlor, located in the Luhrs Tower, a 1924 Art Deco building. At the time, the building was the tallest in the American Southwest. (56 m) and it housed the headquarters of the Office of Prohibition for Arizona. A nice revenge, therefore, for this establishment which appears in 44e position on the list of the 50 best bars in North America in 2022. The menu has 74 cocktails. To help you find your way around, she offers a themed game. Adventurers seek not the Lost Ark but the perfect drink. The star cocktail is born tequila. Sensitive hearts abstain: the drink is spicy.
Recipe :
Tequila, sage, lime, mango syrup and pineapple juice. And peppers! Sage gives a desert scent; tequila, cactus. Five kinds of chilis (chili peppers) steeped in alcohol to give the kick spicy.
In Mexico City, 02/8
The Magda restaurant has the immense privilege of occupying the former gardens of the El Carmen convent, from the 17the century, which at the time housed 13,000 fruit trees. Today, in a shaded courtyard refreshed by green walls, it offers around ten tables set up in front of a stage for the musicians. Inside, the rooms have a refined design in bluish tones.
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