Snow Peak’s restaurant Takibi was recently named one of Esquire’s Top 25 Bars in the USA. Its innovative beverage program is developed and led by Beverage Director Jim Meehan and Bar Manager Lydia McLuen. Enjoy a preview of four drinks currently on the menu! Follow @takibi_pdx on Instagram to stay updated on menu updates and restaurant happenings.
When Jim and Lydia aren’t hard at work behind the bar at Takibi, they enjoy relaxing with a drink in hand. Try Jim’s Takibi Toddy intended to be sipped by the fire or sip on Lydia’s favorite, the Highball.
Tokyo Drifter
Ingredients
- .75 oz St. George Spirits Umeshu
- .75 oz Campari
- .75 oz Martini & Rossi Sweet Vermouth
- .25 oz of Lemon Juice
- Stumptown Coffee Strange Magic Cascara Soda
- Lemon Coin Garnish
Method
Combine lemon juice, campari, umeshu and vermouth and shake to combine. Add Strange Magic Cascara Soda and strain over ice. Serve with a straw and enjoy!
Yuzu Kosho Lime Cordial
Ingredients
- 24 oz. Simple Syrup (1:1)
- 12 limes
- 1 teaspoon Yuzu Kosho
- Saline Solution: 20 grams salt with 200 grams of water. Stir until dissolved.
Method
Zest the peel (with as little pith as possible) from the limes with a microplane. Combine zest & simple syrup and infuse for 10 minutes, then fine strain the mixture. Add yuzu kosho, stir thoroughly, let sit for 10 minutes, then fine strain the mixture. Store for up to 1 week!
Kettl Soba Cha
Ingredients
- 150g. Kettl Soba Cha
- 32 oz. filtered water
Method
Brew tea and serve hot, or add ice and serve cold!
Fir Coat
Ingredients
- 2 oz. Suntory Roku Gin
- .5 oz. Yuzu Kosho Lime Cordial
- .25 oz. lime juice
- 1/8 oz. Midori
- 1/8 oz. Clear Creek Douglas Fir Brandy
- 1 drop saline solution
Method
Stir with ice and strain into a chilled Nick & Nora coupe with no garnish.
Shop Snow Peak’s extensive collection of drinkware for all your beverage needs! Experience Takibi for yourselves during your next visit to Portland. Reservations are available and menus can be found at www.takibipdx.com.
