Discover the Refreshing Taste of Calpico Shochu Highball with Us
Calpico, a popular cultured dairy drink in Japan, is making waves in the cocktail world, particularly in the form of Calpico Shochu Highball. While Calpico has been a staple in Japanese school lunchrooms and convenience stores for over a century, it is now gaining popularity as a secret ingredient in cocktails.
Toby Cecchini, co-owner of The Long Island Bar and The Rockwell Place in Brooklyn, first encountered Calpico, known as Calpis in Japan, during his travels in 1995. Drawn to its unique flavor profile described as a “lemon-y, lactic tang,” Cecchini started incorporating Calpico into his homemade orgeat, a sweet syrup used in cocktails. He found that adding Calpico to the mix created a pleasing contrast with its yogurt-like sharpness, resulting in a delightful highball recipe that he continues to enjoy and share with his customers.
Bartenders like Kelly Brophy, the beverage manager of Cheu and Nunu in Philadelphia, appreciate how Calpico enhances the botanicals of gin. In her Blue Calpico Chu-Hai, she combines Calpico with green tea, blue Curaçao, and lemon, creating a fusion between a Blue Hawaiian and a Japanese shochu highball. Brophy notes that just the right amount of Calpico adds an artificial, yet enjoyable, flavor similar to that of Froot Loops cereal milk.
For Ignacio “Nacho” Jimenez, beverage director of Ghost Donkey in Las Vegas and New York, Calpico offers sweetness, fermentation, and acidity, making it ideal for cocktails. Jimenez, who grew up drinking a similar Japanese cultured-milk drink called Yakult, prefers Calpico for its rich dairy mouthfeel and slight fermented tartness. He incorporates Calpico into his Burro Tropical cocktail, a creative tequila-and-rum Moscow Mule variant, to enhance the texture and ensure the citrus and passion fruit elements shine through.
Calpico’s distinctive sweet-sour profile makes it a great emulsifier in cocktails, according to Masahiro Urushido, bartender at New York’s Katana Kitten. It helps bind different ingredients and enhances flavors, elevating a cocktail’s complexity. One example is Urushido’s Panda Fizz, a drink he has made over 1,000 times in a year. Calpico complements the ripe fruit flavors of Clear Creek pear eau de vie and the grassy notes of pandan syrup, resulting in a well-balanced and refreshing cocktail.
Kenta Goto, owner of Bar Goto in New York, highlights Calpico’s compatibility with various fruits and its ability to add depth and texture to cocktails. Goto has paired Calpico with fresh cantaloupe and honeydew juice for a twist on the classic Midori cocktail, the Melon Ball. He has also combined Calpico with gin and preserved yuzu for a unique shochu highball variation. Goto believes that Calpico elevates these drinks, making them more complex and unexpected compared to traditional alternatives.
Despite its growing popularity among bartenders, some, like Cecchini, suggest that Calpico may be best kept as a secret ingredient. Its unique flavor and ability to enhance other flavors make it a valuable addition to cocktails, but perhaps part of its charm lies in its limited availability and surprise factor.
Key Takeaways:
- Calpico Shochu Highball is gaining popularity in the cocktail world.
- Bartenders appreciate Calpico’s unique flavor profile and enhancing abilities.
- Calpico can be used as an emulsifier in cocktails to elevate complexity.
- Calpico is a versatile ingredient that pairs well with multiple fruits and spirits.
- Some bartenders suggest that Calpico is best kept as a secret ingredient due to its limited availability and surprise factor.
The Origins of Calpico Shochu Highball
Toby Cecchini, co-owner of The Long Island Bar and The Rockwell Place in Brooklyn, first encountered Calpico, known as Calpis in Japan, during his travels in 1995. Drawn to its unique flavor profile described as a “lemon-y, lactic tang,” Cecchini started incorporating Calpico into his homemade orgeat, a sweet syrup used in cocktails. He found that adding Calpico to the mix created a pleasing contrast with its yogurt-like sharpness, resulting in a delightful highball recipe that he continues to enjoy and share with his customers.
Calpico’s distinct flavor has piqued the interest of bartenders, who have experimented with various spirits and ingredients to create exciting cocktails. The unique flavor profile of Calpico, combined with its versatility as an ingredient, has resulted in a growing number of cocktail enthusiasts embracing Calpico Shochu Highball as a refreshing and unexpected twist to their favorite cocktails.
Bartenders and their Calpico Creations
Bartenders like Kelly Brophy, the beverage manager of Cheu and Nunu in Philadelphia, appreciate how Calpico enhances the botanicals of gin. In her Blue Calpico Chu-Hai, she combines Calpico with green tea, blue Curaçao, and lemon, creating a fusion between a Blue Hawaiian and a Japanese shochu highball. Brophy notes that just the right amount of Calpico adds an artificial, yet enjoyable, flavor similar to that of Froot Loops cereal milk.
For Ignacio “Nacho” Jimenez, beverage director of Ghost Donkey in Las Vegas and New York, Calpico offers sweetness, fermentation, and acidity, making it ideal for cocktails. Jimenez, who grew up drinking a similar Japanese cultured-milk drink called Yakult, prefers Calpico for its rich dairy mouthfeel and slight fermented tartness. He incorporates Calpico into his Burro Tropical cocktail, a creative tequila-and-rum Moscow Mule variant, to enhance the texture and ensure the citrus and passion fruit elements shine through.
Calpico’s distinctive sweet-sour profile makes it a great emulsifier in cocktails, according to Masahiro Urushido, bartender at New York’s Katana Kitten. It helps bind different ingredients and enhances flavors, elevating a cocktail’s complexity. One example is Urushido’s Panda Fizz, a drink he has made over 1,000 times in a year. Calpico complements the ripe fruit flavors of Clear Creek pear eau de vie and the grassy notes of pandan syrup, resulting in a well-balanced and refreshing cocktail.
Kenta Goto, owner of Bar Goto in New York, highlights Calpico’s compatibility with various fruits and its ability to add depth and texture to cocktails. Goto has paired Calpico with fresh cantaloupe and honeydew juice for a twist on the classic Midori cocktail, the Melon Ball. He has also combined Calpico with gin and preserved yuzu for a unique shochu highball variation. Goto believes that Calpico elevates these drinks, making them more complex and unexpected compared to traditional alternatives.
The Value of Calpico as a Secret Ingredient
Despite its growing popularity among bartenders, some, like Cecchini, suggest that Calpico may be best kept as a secret ingredient. Its unique flavor and ability to enhance other flavors make it a valuable addition to cocktails, but perhaps part of its charm lies in its limited availability and surprise factor.
Calpico as an Emulsifier in Cocktails
Calpico’s distinctive sweet-sour profile makes it a great emulsifier in cocktails, according to Masahiro Urushido, bartender at New York’s Katana Kitten. It helps bind different ingredients and enhances flavors, elevating a cocktail’s complexity.
Urushido’s Panda Fizz cocktail is a prime example of Calpico’s versatility. This cocktail has a unique flavor profile, thanks to Calpico’s combination of ripe fruit flavors with Clear Creek pear eau de vie and pandan syrup’s grassy notes. Calpico creates a well-balanced and refreshing cocktail, making it the perfect addition to the Panda Fizz.
Kenta Goto and the Versatility of Calpico in Cocktail Pairings
Kenta Goto, owner of Bar Goto in New York, is known for his creative and unique cocktail recipes. He has found Calpico to be a versatile ingredient that pairs well with a range of fruits, adding depth and texture to his cocktails.
One of Goto’s signature drinks is the Melon Ball, a refreshing twist on the classic Midori cocktail. He combines Calpico with fresh cantaloupe and honeydew juice, resulting in a fruity and well-balanced drink.
Goto has also experimented with Calpico in a shochu highball variation, combining it with gin and preserved yuzu. The result is a unique and refreshing drink that highlights the sweet-sour profile of Calpico.
Goto believes that Calpico’s ability to enhance the flavors of other ingredients makes it a valuable addition to cocktails. Its compatibility with different fruits and spirits allows for endless experimentation and creativity.
So why not try incorporating Calpico into your next cocktail recipe? Whether you’re looking to add a unique twist to a classic drink or create something entirely new, Calpico’s versatility and complex flavors make it a great ingredient to experiment with.
The Value of Calpico as a Secret Ingredient
Despite its growing popularity among bartenders, some, like Toby Cecchini, suggest that Calpico may be best kept as a secret ingredient. With its unique flavor profile and enhancing abilities, Calpico can add an unexpected twist to cocktails and elevate other ingredients. However, part of its charm lies in its limited availability and surprise factor.
When used sparingly and creatively, Calpico can enhance the complexity of a cocktail without overpowering it. Its sweet-sour profile and emulsifying properties make it a valuable addition to any bartender’s arsenal, but some argue that its allure lies in its exclusivity. With Calpico, the possibilities are endless, and its unexpected presence can make a cocktail all the more exciting.
Conclusion: Discover the Refreshing Taste of Calpico Shochu Highball with Us
So why not join the growing number of bartenders and cocktail enthusiasts in discovering the refreshing taste of Calpico Shochu Highball? Calpico, a popular cultured dairy drink in Japan, is taking the cocktail world by storm as a unique and versatile ingredient.
From Toby Cecchini’s discovery of Calpico and its incorporation into his homemade orgeat to Kelly Brophy and Ignacio Jimenez’s creative Calpico cocktails, bartenders are finding new ways to elevate their drinks. Calpico’s sweet-sour profile makes it a great emulsifier in cocktails, as demonstrated by Masahiro Urushido’s Panda Fizz.
Kenta Goto highlights Calpico’s compatibility with various fruits, from cantaloupe and honeydew juice to preserved yuzu, adding depth and texture to his cocktails. However, some, like Cecchini, suggest that Calpico may be best kept as a secret ingredient due to its unique flavor and ability to enhance other flavors.
Whether you prefer its tangy yogurt-like flavor or its sweet-sour profile, Calpico Shochu Highball offers a refreshing and unexpected twist to your cocktail repertoire. Join the growing number of cocktail enthusiasts in exploring the complex flavors and versatility of Calpico. Cheers to discovering new and exciting drinks with Calpico Shochu Highball!
FAQ
Q: What is Calpico Shochu Highball?
A: Calpico Shochu Highball is a refreshing cocktail that uses Calpico, a popular cultured dairy drink from Japan, as a key ingredient. It combines the unique flavors of Calpico with shochu, a Japanese distilled spirit, and other ingredients to create a delightful and unexpected twist on traditional highball cocktails.
Q: Where did Calpico Shochu Highball originate?
A: Calpico Shochu Highball gained popularity in the cocktail world thanks to bartenders like Toby Cecchini, who discovered the unique flavor of Calpico during his travels in Japan. Cecchini incorporated Calpico into his cocktail recipes, creating a refreshing and tangy twist that has now become a favorite among cocktail enthusiasts.
Q: What are some Calpico cocktail creations by bartenders?
A: Bartenders like Kelly Brophy, Ignacio Jimenez, Masahiro Urushido, and Kenta Goto have all created innovative Calpico cocktails. Kelly Brophy combines Calpico with other ingredients like green tea and blue Curaçao, while Ignacio Jimenez uses it in a tequila-and-rum Moscow Mule variant. Masahiro Urushido uses Calpico as an emulsifier in his Panda Fizz cocktail, and Kenta Goto pairs it with fresh fruits like cantaloupe and preserved yuzu for unique flavor combinations.
Q: How does Calpico enhance cocktails?
A: Calpico adds a sweet-sour profile and enhances the flavors of other ingredients in cocktails. It acts as an emulsifier, binding different flavors together and adding complexity to the overall taste. Bartenders appreciate its ability to complement and elevate various spirits, fruits, and other ingredients, resulting in exciting and unexpected flavor combinations.
Q: Is Calpico widely available?
A: While Calpico has been a staple in Japan for over a century and is growing in popularity among bartenders, it may not be widely available in all locations. Some bartenders suggest keeping Calpico as a secret ingredient to maintain its limited availability and surprise factor, adding to its charm in cocktail creations.
Q: How can I explore the refreshing taste of Calpico Shochu Highball?
A: You can experiment with Calpico Shochu Highball by trying different combinations and ratios of Calpico with other spirits, fruits, and ingredients. Let your creativity shine and discover new and exciting flavors with Calpico Shochu Highball. Cheers to refreshing and unexpected cocktail experiences!