Yubari Sunrise

January 1, 2023

This cocktail (named after a Japanese king melon, 夕張メロン) features cantaloupe and Japanese shochu - a harmonious blend of sweet and tangy notes that perfectly balance the earthy, umami aromas. Aperol lends its unmistakable bittersweet flavor, while the subtle warmth of Angostura bitters round out the refreshing, delicate taste of melon. The drink is crowned with a splash of soda water for a light, bubbly texture.

Recipe: Mina Bar Classic

Photo: Cointreau

botanic earthy venerable

  • • Glassware: Collins glass

    • Tools: Glassware and stirring rod

    • Garnish: Rosemary sprig

    • Difficulty: ★★★☆☆

    • ABV: 9.3%

    • Updated: February 14, 2023

  • Shochu lends an earthy, umami, and buttery texture with a long, delicious, lingering finish. These profiles play off the sweet and refreshing flavors of cantaloupe without overpowering its delicate aromas.

    Substitutions:

    • Shochu: feel free to use your favorite shochu of choice - Mizu is lightly recommended but definitely not required!

    • Tequila: if shochu is not immediately in your inventory, a light, earthy tequila is a great substitute. Just be careful not to overpower the subtle flavors of the cantaloupe.

    • Sake: a dry, neutral sake can provide a similar earthy profile. Consider bumping up to 2 oz for a more similar ABV finish.

  • Aperol adds a layer of depth with its complex herbal and bittersweet flavors, keeping the drink from being too stale or one-note. Furthermore, the orange citrus and subtle vanilla aromas help elevate, brighten, and compliment the rich melon flavors. The color compositions are also complimentary :)

    Substitutions:

    • Aperitifs: feel free to use your favorite light, Italian aperitif!

    • Campari: Campari is a great substitute, as the bold citrus and bittersweet flavors mimic that of Aperol.

    • Italicus: Italicus has a floral sweetness with a blend of bitterness and citrus. More herbal and aromatic.

  • Cantaloupe is the star of the show! Light and refreshing with a honeyed sweetness, the liquors in this recipe are meant to balance the cantaloupe’s delicate flavors and let the ingredient shine.

    Ingredients:

    • 4-5 cups of diced cantaloupe

    • 2 cups of cold water

    • 0.25 cups honey or simple syrup

    Preparation:

    • Remove cantaloupe seeds and dice the fruit.

    • Blend diced cantaloupe with cold water and honey or simple syrup.

    • Fine strain through a filter or nut-milk bag.

  • Lemon juice to add a bit of tartness to the herbal liquors and the sweetness of cantaloupe. Feel free to try with lime juice, if you’d prefer!

  • Depending on the ripeness and sweetness of your cantaloupe, simple syrup for an extra level of sweetness.

  • Two to three dashes of Angostura to crown off the Yubari King will add a layer of warmth, spice, and depth to the melon cocktail.

  • For dilution and a light, bubbly texture!

    Substitutions:

    • Champagne: For a more boozy profile, feel free to substitute with your favorite bubbles.

Ingredients

  1. Add lemon juice, simple syrup, cantaloupe juice, shochu, and Aperol into a collins glass*.

  2. Stir ingredients gently. Incorporate soda water. Add ice (preferably crushed) into glass.

  3. Crown with 2-3 dashes of Angostura bitters.

  4. Garnish with a sprig of rosemary.

Preparation

“This cocktail is a tantalizing mix of sweet and sour flavors, with a hint of bitterness that lingers on the tongue. It starts with a base of shochu, a Japanese distilled spirit with a neutral flavor that lets the other ingredients shine. To that, we add freshly squeezed lemon juice, which adds a tangy brightness to the mix, and a touch of simple syrup to balance out the acidity.

But what really sets this cocktail apart is the addition of cantaloupe juice, which infuses the drink with a subtle fruity sweetness. Aperol, an Italian liqueur made from bitter orange, rhubarb, and other botanicals, adds a touch of complexity and depth to the flavor profile, while a few dashes of angostura bitters tie everything together with a bitter note.

To finish it off, the cocktail is topped with a splash of soda water, which lightens the drink and gives it a refreshing effervescence. The result is a complex and well-balanced cocktail that's perfect for sipping on a warm summer evening or any time you're in the mood for a drink that's both sweet and sour, with a subtle hint of bitterness to keep things interesting.”

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