The Lan Zhou by Justin Daigle from Cyr
For our seventh article in our series “Behind the Bar“, the seventh being The Chip n ‘Dale by Giancarlo Bonanno from Bar Idole we present the Lan Zhou by Justin Daigle of Cyr. This series will introduce you to cocktails that you can enjoy in the best cocktail bars in Canada.
The story behind Justin Daigle’s cocktail
In fact, as a mixologist, I like to walk around Chinatown in Montreal, whether to eat ramen or to find different ingredients and accessories. It comes from a place where I like to go with my friend Jean-Yves Roumieux (now at barchef in Toronto), Lan Zhou, on St-Laurent Boulevard. So I wanted to recreate a kind of ramen in a cocktail. After a lot of trial and error I got there. I really wanted something that impressed customers and that was different from all the others cocktails.
The recipe for the Lan Zhou by Justin Daigle
- ¾ oz of lime
- ½ tablespoon of yuzu juice
- ¾ juice oz of simple syrup
- 3 bitter strokes Angostura
- 1 oz of Bacardi rum Ocho
- ½ of Le Merveilleux Falernum
- ¾ oz of Gekkeikan Haiku Sake
What to do:
- Put everything in a shaker with the ice and stir well.
- Double filter into the bowl (one in the shaker, one outside the shaker)
- ½ inch thick lime to the bottom of the bowl.
- Add 2 ginger slices on the top
- 2 slices of lime
- A pinch of white and black sesame seeds
- 4 slices of the kiwi roll (recipe above)
- Garnish with micro herbs
How to do the kiwi roll:
- 1 kg of kiwifruit
- 3 / 4 of litre of sugar
- 2 oz of lemon juice
- Place on parchment paper in a dehydrator for 15 hours
- Height of 4 mm maximum
- Check after 10 hours and make sure the color remains greenish
3426 Notre-Dame West