Imagined by Jérémie, bartender at Les Courzives in Mulhouse (@les_coursives_bar_cocktails__), Jōhatsu is a cocktail that blends Japanese finesse with modern craftsmanship.
Its balance relies on a refined aromatic trio: butterfly pea–infused Umeshu, elderflower tonic, and above all the Nori Liqueur by Gabriel Boudier.
This liqueur brings a truly unique umami signature, with delicate salinity and a subtle iodine depth that gives the cocktail its instantly recognizable character. It shapes the structure of the drink, enhances the freshness of the floral notes, and creates a gentle contrast with the chocolate bitters.
Jōhatsu is a clear, elegant and contemporary cocktail, crafted to surprise without compromising drinkability. A creation that perfectly reflects Jérémie’s style: precise, minimalist, and always focused on flavour.
Instructions
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1Fill a highball or tall glass with clear ice.
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2Add the butterfly pea–infused Umeshu, soju, Nori Liqueur Gabriel Boudier, and the acid solution.
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3Stir gently to chill and combine.
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4Add 3 dashes of chocolate bitters.
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5Top with elderflower tonic.
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6Place a black fungus mushroom chip on top as garnish.
A small splash of tonic at the end enhances the floral notes and really brings out the Nori Liqueur.
Information :
- Preparation : 5 minutes
- Difficulty : Intermediate
Ingredients :
- 1.5 oz butterfly pea–infused Umeshu
- 0.5 oz soju
- 0.5 oz Nori Liqueur – Gabriel Boudier
- 0.75 oz acid solution
- 3 dashes chocolate bitters
- Elderflower tonic (top)
- Black fungus mushroom chips
To be found in store:
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Seaweed Liqueur
See the product
