@NIJI Restaurant & Bar

NIJI Restaurant & Bar (Double Bay, NSW) www.nijisushi.com.au

Taxi Driver


This very refreshing drink is perfect for any occasion.

A mint julep with a slightly different approach, its built with fresh watermelon and mint, and then apricot brandy and Blended malt scotch whiskey is added with some citrus juices agave syrup, and presented in a metal mug, as per shown in the picture.

Who doesn’t need a Taxi Driver????

Creator: Guido Sardi (Italian Mixologist)

Brisco Pisco


A slightly change on the pisco sour, done primarily with Pisco Queirolo, (Santiago Queirolo “Quebranta Grape”) grapefruit Juice, Angostura Bitters, freshly squeezed Lemon juice instead of limes adds citrus but cuts the dry scents of the lime allowing the release of the lemony tastes, for the sweetness we add an in-house made sugar syrup with flowers (rose, camomile and many more) to enhance the perfumes and the floral tastes of this iconic cocktail.

Creator: Guido Sardi (Italian Mixologist)

Combo on the Beach


Full with caribbean taste, a combination of tropical juices, 3 types of rums (El Dorado 3 years, Flor de Caña 4 years & Spiced Rum made in house) all this seasoned with a  touch spray of La Fée Absinthe (approx 2.5ml) and served with half  burnt passioned fruit.

Great for hot weather due to its refreshing notes of caribbean and tropical fruits.

Creator: Guido Sardi (Italian Mixologist)

The Wet Sting


this drink is one of our most japanese like cocktails, since it is made with a very tasty citrus known as yuzu. The yuzu’s flavour is tart, closely resembling that of the grapefruit, with overtones of a mandarine orange; This enhances La Puritita Verdá Mezcal flavours with Agave Syrup, and a touch of Luxardo Maraschino Liqueur and the original Choya Umeshu (Japanese Plum wine)

Creator: Guido Sardi (Italian Mixologist)


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