The mobile bartender goes even more mobile for shizuku - Japanese Style!

Welcome to Danny's Japanese Cocktail Bar

If you taste passion in your glass, he is certainly not far away: Daniel Danny Kirner! Delicate cocktail creations are his goal, far away from the usual standard cocktails.

Pure joy, a good pinch of courage & verve as well as his unmistakable passion were the perfect ingredients for his own cocktail bar on wheels: 'Danny's Mobile Bar'.
Whether birthday party, wedding or corporate event, Danny rolls up with his mobile bar and spoils you and your guests with fancy cocktails of all kinds, individually tailored to your wishes, always garnished with a charming smile.

And he also puts a smile on our faces! Because Danny has tinkered, Japanese touched.
The result is a variety of exciting cocktail recipes, which he now shares exclusively with you - drop by drop.

Arigato Danny & kanpai!

When sakura (Japanese cherry blossom) blooms, all of Japan smiles - and we raise our long drink glasses in celebration!
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the SAKURA
with the 'drop of Japan': Inatahime Ryokan, a round, intense and rather dry Junmai. A playful sake with aromas of lime blossom, soy, bitter chocolate, coffee, tobacco and nutmeg.

How to mix...
Shake 10ml cherry liqueur (alternatively cherry brandy), 4ml grenadine, 100ml sake, 10ml pineapple syrup in a shaker for 10sec, strain into a chilled glass over a large ice cube (or top up with several small ice cubes) and top with about 150ml cherry blossom tonic (here it was the Thomas Henry Cherry Blossom).
Garnish long drink glass with a nicely sliced lemon zest as well as pickled cherries on a skewer - and kanpai.

Danny's tip...
1 big ice cube in the glass (e.g. 5x5x5cm) offers less surface than several small ones. So you have less dilution in the cocktail and your drink still stays cold for a long time.

How it tastes...
'Like a cherry, with a hint of pineapple, in a tonic! However surprisingly Japanese style', Danny smiles and pours himself another drink to celebrate hanami (Japanese cherry blossom festival). 'And the sake goes great with its flavours. A dry, tangy drink - not only at hanami ;-)'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

The plum wrapped in bacon, only without the bacon.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the festive VEGI SPECK-PFLAUME
with the 'drop of Japan': Ohako Umeshu. An excellent plum liqueur. Strong and sweet, with a complex, tangy note.

How to mix...
To prepare: spread some white sesame seeds in a ring on a plate, rub the rim of the Old Fashioned glasses with a cut lime, toss in the sesame seeds and place the glasses in the freezer.

60ml Ohako Umeshu (sesame shochu based plum liqueur), 80ml Cold Brew Lapsang Souchong (smoked tea, alternatively pour classic warm & chill in a bottle in the fridge), 15ml cooked sesame syrup, 15ml lime juice and 6ml Maraschino cherry liqueur (alternatively cherry brandy) shaken in a shaker with ice for 20sec, strained into prepared chilled glass over a large ice cube (or top up with several small ice cubes) - and kanpai.

Danny's tip...
1 big ice cube in the glass (e.g. 5x5x5cm) offers less surface than several small ones. So you have less dilution in the cocktail and your drink still stays cold for a long time.
And for the lovers among you: smoke the cocktail at the end with a smoke top or a smoke gun with cherry wood - sometimes more is more ;)

How it tastes...
'Incredible but true - this drink really does taste like a plum wrapped in bacon, only without the bacon.
The smoked tea is the secret of this cocktail. Fruity, smoky, refreshing. And the delightful playing along flavours of umeshu - from sesame, amaretto, almond to marzipan - a wicked drink! May the festivities begin...'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

The favorites from Japan, simply united...
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the JAPANESE UNIT
with the 'drop of Japan': Inatahime Ryokan, the strong, exciting and rather dry Junmai - a round classic, a round unit.

How to mix...
30ml gin (here it was the Roku due to the Japanese botanicals), 40ml sake and 50ml matcha tea.
Add 15ml lime juice, 10ml Maraschino cherry liqueur (alternatively cherry brandy), 10ml sugar syrup. Shake everything together with ice, strain into a pre-chilled Old Fashioned/Whiskey glass and voilà, the enjoyment can begin. Kanpai!

Danny's tip...
By the way, this very drinkable cocktail goes great with many kinds of Japanese food.
But watch out: Matcha makes you fit & awake ;)

How it tastes...
'This simply prepared cocktail captivates with many, special flavours, which remind of Japan. The journey starts thanks to the matcha tea earthy, sweet & tart and goes over nutty, almondy to fruity - with a fine cherry note. The Inatahime Ryokan with its additional flavours of lime blossom, soja, coffee, tobacco, nutmeg and dark chocolate round off this variety of flavours perfectly.
Different worlds meet and get along great. I just say 'quaffable thing' ;)'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

The citrus sun for the dull gray.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the KABOSU SOUR
with the 'drop of Japan': Kabosu no Susume, the refreshing, racy citrus-flavored fruit liqueur, with hand-pressed Kabosu juice.

How to mix...
25ml Kabosu liqueur, 30ml Japanese Whisky (here it was Toki from Suntory), 10ml egg white, 10ml ginger liqueur (recommendation: Dr. Ginger), 15ml elderflower syrup and 10ml lemon juice in a shaker with lots of ice cubes, shake 30sec - until thanks to egg white a nice, firm foam is created - and strain into an Old Fashioned/Whiskey glass. Squeeze a fresh lemon zest over the egg white foam, decorate the rim of the glass with a second daintily cut zest, kanpai!

Danny's tip...
Double shake, double good. So after shaking with ice, add another round of 'Dry Shake' without ice. This way, the egg white is nicely integrated and the cocktail gets its firm foam that stands for a long time.

How it tastes...
'A truly special Japanese-inspired sour, thanks to the Kabosu no Susume and its racy yet complex citrus notes and present acidity. The ginger liqueur provides a light, refreshing spiciness and the elderflower the balanced fruitiness. Add to that the note of Japanese Whisky - a truly quaffable Whisky Sour for promising, cozy moments.... ;)'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

Mexico flirts with Japan.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the JAPANESE HORCHATA
with the 'drop of Japan': Mame San, the sake flavoured vodka. Intense taste, sweet, earthy, fresh.

How to mix...
We start with the homemade Mame San coconut fat wash!
Mix 200ml Mame San & 50gr solid coconut oil for 30sec, pour off into a wide glass, lid on and put in the freezer for a few hours until the fat is hard. Then remove the solid fat and filter the liquid through a coffee paper filter or a fine sieve until fat residues are gone (makes about 200ml, lasts several months in the fridge. Quantities can be increased, of course).

Now 60ml Mame San coconut fat wash (alternatively Mame San + 10ml coconut syrup), 15ml yuzu juice (alternatively 20ml lemon juice), 150ml rice water/drink, 10ml vanilla syrup and 10ml cinnamon syrup in a shaker with 10 ice cubes, shake vigorously & quickly for 30sec - to create a nice foam - strain into a long drink glass, sprinkle with cinnamon, kanpai!

Danny's tip...
Put the glasses in the freezer beforehand. Because we want to enjoy a nice cold-shaken cocktail that stays cold for a long time... ;)

How it tastes...
'In Mexico you can enjoy it at every corner: Agua de Horchata. And the Japanese interpretation of it is simply a blast!
The earthy-sweet, flavorful Mame San, paired with coconut, vanilla, yuzu, rice water & cinnamon result in an extremely drinkable, aromatic and at the same time harmonious drink - with an ideal, long-lasting acidity as well as a flattering, creamy crèminess. A made-up summer dream! Believe me: you won't and can't let the glass out of your hand...'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

A smile for the palate.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the MAMEGRONI
with the 'drop of Japan': Mame San, the sake flavoured vodka. Intense taste, sweet, earthy, fresh.

How to mix...
Put 50ml Mame San, 10ml freshly cooked Sesame Syrup, 10ml Yuzu Juice (alternatively 15ml Lemon Juice), 30ml Cold Brew Genmaicha Tea (alternatively pour classic warm, but only steep 60sec & cool down) and optionally 2 dashes of Yuzu Bitters in a mixing glass with lots of ice and stir it cold for 30sec.
Then strain everything into an Old Fashioned glass on one large ice cube and finish with an elegant garnish of a seaweed rice chip. Kanpai.

Danny's tip...
The Cold Brew version of Genmaicha tea provides a very subtle, elegant flavour. The flavour profile remains typical and ethereally fresh, with no bitterness, but the fruity nuances come to the fore much more nicely.
And 1 big ice cube in the glass (e.g. 5x5x5cm) offers less surface than several small ones. So you have less dilution in the cocktail and the Mamegroni still stays cold for a long time.

How it tastes...
'The MAMEGRONI promises 100% Japan!
The taste of roasted sesame combines just perfectly with the 3 bean varieties of the Mame San (sword, azuki, soya bean).
The Genmaicha, with its taste of green tea and toasted puffed rice, very happily joins in and deliciously combines the two plants that are most important to Japan: Tea and rice.
The yuzu juice brings the typical Japanese tangy acidity.
And if you nibble on the seaweed rice chip in between, you'll discover even more likeable Japan: because the salt pleasantly tickles your tongue...'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

A smile for the palate.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the SHIRAYUKI SPRITZ
with the 'drop of Japan': Shirayuki Akafuji, the all-rounder with citrus freshness.

How to mix...
Shake 30ml white vermouth, 15ml vanilla sugar syrup, 10ml lemon juice, 6ml Maraschino cherry liqueur (alternatively cherry brandy) and optionally 2 dashes of Chocolate Bitters with ice in a shaker until cold, pour into a wine glass and fill up with 100ml carbonated sake.
To do this, pour the cold sake (refrigerator) into a soda siphon / soda maker and shoot it with a CO2 cartridge. Shake a few times.
At the end, spray with a lemon zest, add it to the glass & decorate the rim of the glass with a cut lemon zest filigree.

Danny's tip...
For carbonating, put the CO2 cartridge in the freezer first. Cold carbonation binds better.
And if you don't have a soda siphon: Shake the sake together with the ingredients vigorously, it will also be delicious.

How it tastes...
'The ingredients used nicely reflect the flavours of the sake and extend them into a refreshing, tangy, dry drink. The sake flavour is not noticeably altered, but nicely supported. The variety of flavours allows this sake to stay sake. A summertime Japanese drink!'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

A smile for the palate.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the SHIRAYUKI TONIC
with the 'drop of Japan': Shirayuki Akafuji, the all-rounder with citrus freshness.

How to mix...
Shake 10ml homemade lavender syrup, 20ml tangerine syrup & 100ml sake in a shaker with ice and strain through a sieve into a pre-chilled long drink glass. Add a few ice cubes to the glass, top with 150ml dry tonic water and garnish with two or three sprigs of lavender.
If you like it less or more sweet: just reduce or increase the amount of lavender and tangerine syrup.

Danny's tip...
If you don't have a cocktail shaker, an empty glass with a screw cap will do. That won't be the problem ;)
And use vacuum wine stoppers for all bottles. So that teas, spirits, syrups, juices, etc. retain their full flavour for as long as possible. Oxidation is a big enemy.

How it tastes...
'A simple drink that anyone can make at home. The combination of lavender and sake is a real winner. A little oily and the cooling effect from the lavender make this cocktail a special, delicious tonic drink.'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.