Baku is a cocktail bartender Reed Cahill created for Wet City’s opening cocktail menu. This cocktail was inspired by Japanese highballs. They tend to focus on getting as much complexity and depth of flavor from a short list of ingredients as possible. We wanted a breezy summer rye drink that would be accessible to non-rye drinkers as well. The earthiness of the macadamia orgeat plays off the rye well, while the cream soda gives it its soft, smooth texture. The 18–21 Japanese Chili bitters are a favorite, made by a couple of amazing women originally from Baltimore who now operate out of Atlanta. They add a lot of depth, and an almost textural spice to the drink.
- 1 1/2 oz rye
- 1/2 oz macadamia orgeat
- 1/2 oz yuzu juice
- 3 dashes Japanese chili lime bitters
- Splash of cream soda
- Garnish with a lemon twist
Add the rye, yuzu juice, orgeat and ice to your shaker. Shake well. Double strain into a collins glass filled with ice. Top with splash of cream soda. Garnish with a lemon twist.
Recipe by Reed Cahill