Recipes

KYO-Wari Our version of a soda-wari. Ingredients 45 ml shochu (Barley or Sweet Potato) 150–180 ml KYO BU CHA Ice Sudachi or lemon MethodPour shochu over ice. Top with KYO BU CHA and finish with a squeeze of citrus and stir.

KYO High Our signature recipe. Simple and perfect. Ingredients 45 ml Japanese whisky 150–180 ml KYO BU CHA Ice Lemon peel MethodFill a highball glass with ice. Add whisky, top slowly with KYO BU CHA and stir once.

KYO BU CHA Spritz A lighter aperitif-style drink. Ingredients 30 ml dry vermouth 30 ml gin 120 ml KYO BU CHA Ice Orange peel MethodBuild everything over ice in a wine glass and gently stir.

KYO Mule Very easy for bars. Ingredients 40 ml vodka 15 ml lime juice 10 ml ginger syrup or juice 150 ml KYO BU CHA Ice MethodBuild over ice and stir gently.

KYO BU CHA on the Rocks The simplest way to serve it. Ingredients 200–250 ml KYO BU CHA Large ice cubes Lemon or sudachi peel, optional MethodFill a rocks glass with ice. Pour chilled KYO BU CHA over the top and garnish lightly.

Gin KYO-nic Our take on the classic Gin and Tonic. The herbal aromas pair nicely with the carbonation and tartness of KYO BU CHA. Ingredients 40 ml Japanese gin 150 ml KYO BU CHA 10 ml fresh lemon juice Ice Garnish with sansho, shiso, mint or citrus MethodBuild over ice and gently stir.