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Japan Today

Kinbato: A Japanese Paloma cocktail recipe

By Lauren Shannon Say hello to the Kinbato, our refreshing original Japanese cocktail recipe inspired by the tropical flavors of Okinawa. For this, we're putting a Japanese twist on the classic Paloma cocktail. With Japan's humid summer in full swing, this light, zesty cocktail is perfect for Japanese-style outdoor BBQs or winding down after a day in the sun. Let us bring a little Okinawan sunshine to your glass with this Japanese Paloma cocktail recipe — you're going to love it! The Inspiration A couple of kinbato doves, also known as Emerald Dove For this creation, we are getting our inspiration from a well-known drink in Central America: the Paloma. Many people think that the tequila-based Margarita is the most famous drink in Mexico, but actually, the national Mexican cocktail is the Paloma. This classic drink is also made with a tequila base. Other ingredients include grapefruit juice and a sweet citrusy soda — a refreshing cocktail. The word Paloma means 'dove' in Spanish, so our new version will be named after a beautiful, colorful dove, the Kinbato, which can be found in Japan's southernmost prefecture. For our Kinbato cocktail, we will keep the classic ratios and stay with a citrus-forward summer drink with a strong alcohol kick. Using Shikuwasa Image: iStock: botamochi We are using shikuwasa juice as the citrus element in our recipe. Shikuwasa is an Okinawan lime with a rich citrus flavor and a sour taste. In Japan, it is used like lemon to flavor grilled meat, fish and salad dressings. It can also be used in ice cream, desserts and juice drinks — everything is possible with shikuwasa Shikuwasa can be easily purchased online, especially in bottled juice form. While it's harder to find fresh outside of Okinawa, if you do have access to the real thing, by all means, use it. The fresh flavor is brighter and uniquely more refreshing. Since fresh shikuwasa are pretty small — most about three centimeters in diameter — the best way to juice them is to cut a slice in the skin and squeeze the fruit whole without cutting in half as we often do with lemons or limes. This method not only makes juicing easier but also helps keep seeds out of your juice (and your cocktail). The Sweetness & Spice Image: Lauren Shannon Click here to read more. External Link © Savvy Tokyo