NOYAA, СANADA!
Cocktail Menu "The Gaydo Way: The Art of Taste"
"Perfection is not in not adding anything superfluous, but in removing everything that is not necessary. Let these drinks lead you along the path of harmony, simplicity and depth. Choose your art."
"Geido" is a transliteration of the Japanese word "芸道" (geido), which means "Way of Art" or "Art of Living". The term unites various traditional Japanese arts, such as the tea ceremony, calligraphy, bonsai and martial arts, under the common principles of perfection, beauty and harmony.
1. THE ART OF BREWING TEA (Cha-no-yu no michi)
The way of the tea ceremony is one of meditation, respect for ingredients, and purity of taste. Here we find zen in simplicity and complexity of flavors.
35 ml Smoked Hodzicha Tea cordial
15 ml Umeniseci Umesu
40 ml Chipotle & Strawberry Rhum
3 drop Foamer
Cooking method: Shake & Straine
Glass: Tini Jimmy Eltsin
Garnish: Sugar paper with print
Description and philosophy: A multi-faceted sour cocktail based on smoked Hojicha tea, with the addition of rum infused with fresh strawberries and chipotle with fruity tones of Umeshu.
二
delicate / tropical / mineral
30 ml White tea & Mango cordial
45 ml Manzanilla Sherry
45 ml Sparkling Sake
Cooking method: Carbonated
Glass: Highball Jimmy Eltsin
Garnish: Mango chips
Description and philosophy: Frizzante cocktail based on two aperitif wines, Spanish dry sherry and sparkling sake, accompanied by tropical notes of mango and smoothing notes of white tea.
40 ml Gekuro Distillate
30 ml Elderflower Aperitiv
30 ml Perry Japanese Wine
3 drop Chilli Oil
Cooking method: Stir
Glass: Niki Jimmy Eltsin
Garnish: Red Chile Oil
Description and philosophy: A cocktail based on premium Gyokuro tea distillate, which has a smooth umami flavor profile of fruits, greens and seaweed, combined with the honeyed profile of elderflower and Japanese Perry pear wine.
25 ml Sochu 25%
25 ml Timut Distillate
40 ml Cordial Ginseng & grapefruit
Cooking method: Stir
Glass: Salazar Jimmy Eltsin
Garnish: Grapefruit peel
Description and philosophy: A cocktail based on Japanese rice distillate and Timut pepper, accompanied by grapefruit and Ginseng tea, which has a floral honey taste with the aroma of lilac and jasmine.
40 ml Roku Gin with Milk Oolong
15 ml Strawberry Soju
40 gr Ice Creme
65 ml Tonic
Cooking method: Stir
Glass: Highball
Garnish: Japanese rice paper print
Description and philosophy: Milk - punch & tonic. On the one hand, it is a delicate cocktail based on milk oolong and strawberry clarified through vanilla ice cream, on the other - with the addition of quinine nuances of tonic.
40 ml Tequila
10 ml Strawberry Soju
5 ml Fler de Salt Amaretto
15 ml Umesu
7,5 ml Fermentation Pumkin Te Huan Yen
Cooking method: Stir
Glass: Rocks Jimmy Eltsin
Garnish: Edible coin
Description and philosophy: A complex and multifaceted taste where the freshness of tequila, salted almond, strawberry, umeshu and fermented pumpkin Ti Guan Yin meet to create a single, holistic taste.
七
травяной / горький / фруктовый
40 ml Mango Oolong Gin
15 ml Suze
15 ml Vermouth Extra Dry
20 ml Cordial Cantaloupe & Lemongrass
Cooking method: Stir
Glass: Oldie Jimmy Eltsin
Garnish: KOI Carp Jelly
Description and philosophy: An ambiance on a white negroni where the bittering agent is Suze, combined with lemon tree and cantaloupe melon.
50 ml French and Italian vermouth Rosso
35 ml Campari
75 ml Gaba Tea and Fermented Raspberry Soda
Cooking method: Carbonated
Glass: Highball
Garnish: Japanese rice paper print
Description and philosophy: A twist on the Americano cocktail using Vermouth and Bitters, accompanied by spiced Gaba tea soda and fresh strawberries.
2. THE ART OF GROWING TREES (Bonsai no michi)
Bonsai is not about suppression, but about collaboration with nature. These cocktails are a tribute to the strength hidden in fragility and the wisdom that trees give us.
九
woody / herbal / interesting
15 ml Japanese cedar resin distillate
35 ml Blanco Vermouth
7,5 ml Linden Vinegar
75 ml Tonic
Cooking method: Carbonated
Glass: Highball Jimmy Eltsin
Garnish:
Description and philosophy: A very interesting highball with tonic based on cedar resin distillate, combined with vermouth and linden vinegar.
十 floral / enchanting / herbal
35 ml Gapanese Gin
20 ml Shiso Liquer
15 ml Vermouth Blanc
5 ml Elderflower
Cooking method: Stir
Glass: Malfo Jimmy Eltsin
Garnish: Lemon peel
Description and philosophy: The most delicate cocktail in the martin category is based on floral gin, Japanese Shiso liqueur and a honeyed finish of elderflower.
一十
цитрусовый / освежающий / фруктовый
40 ml Lemongrass & Melon cordial
30 ml Tequila with lemon myrtle
70 ml Japanese Sparkling Sake
Cooking method: Carbonated
Glass: Wine Glass
Garnish: Lime leaf & lemongrass
Description and philosophy: Spritz cocktail where the sparkling part is sake combined with tequila, melon and lemongrass.
3 drop Umami & Mushrooms Aromatic Bitters
50 ml Japanese Whiskey
10 ml Maple Liquor
20 ml Japanese Wine Muscat Bailey
Cooking method: Stir
Glass: Oldie Jimmy Eltsin
Garnish: Mashrooms with chocolate
Description and philosophy: A variation on two cocktails at once: Old Fashioned and New York Sour. Contains Japanese whiskey, maple liqueur, mushroom bitters and Japanese berry wine.
三十
ягодный / цветочный / свежий
35 ml Kamiki Sakura Wood
35 ml Rose & Currant Red
70 ml Sakura Tonic
2 drop Japanese Aromatic Bitter Salt Sakura
Cooking method: Carbonated
Glass: Highball
Garnish: Sakura
Description and philosophy: An extraordinary Collins Whiskey based on Japanese whiskey aged in cedar, combined with rose and sour red currant with a bright trail of sakura.
40 ml Japanese Roku Gin
10 ml Grape Soju
5 ml Viollet Liquer
35 ml Cordial Jasmine & Yuzu
Cooking method: Stir
Glass: Niki Jimmy Eltsin
Garnish: Papper Print
Description and philosophy: A twist on the Aviation cocktail with Japanese gin and grape soju combined with violet, jasmine and yuzu.
五十
tropical / creamy / delicate
45 ml Jack Fruit Gin
40 ml Cordial Lumi & Guanabana
15 ml Sake
10 ml Lime
Cooking method: Shake & straine
Glass: Rocks Jimmy Eltsin
Garnish: Fan
Description and philosophy: A tropical and very bright cocktail based on jackfruit combined with guanabana lime and sake.
35 ml Japanese Gin
20 ml Cordial Orhid
15 ml Rosolio
5 ml Elderflower
+ Lycetin foam from flower wine and sakura
Cooking method: Stir
Glass: Coupe
Garnish: Edible flowers
Description and philosophy: A very floral cocktail based on Orchid, Angelica, Elderberry and Jasmine.
3. ART OF FONT (Shodo no michi)
Calligraphy is not the writing of letters, it is the breath and movement frozen on paper. These cocktails are flavor strokes full of energy and meaning.
40 ml Soybean sprout cordial
40 ml Japanese Vodka
35 ml Coconut milk & creme
20 ml Sake Nigori
Cooking method: Milk Wash
Glass: Rocks Jimmy Eltsin
Garnish: Soybean (or Microgreens)
Description and philosophy: An unusual cocktail with a distinct koji rice profile, made with Nigori Sake, soybean sprouts and vodka. Clarified with coconut cream.
十八
citrus / light / fresh
35 ml Bamboo Distillate
40 ml Yuzu & Shiso
55 ml Sparkling Sake
Cooking method: Carbonated
Glass: Goblet Jimmy Eltsin
Garnish: Shiso leaf
Description and philosophy: A cocktail that steals hearts! An incredible combination of Japanese ingredients: bamboo, yuzu and shiso, accompanied by sparkling sake. Heavenly pleasure.
十九
sea / dry / umami
20 ml Kombu Seaweed Distillate
40 ml Gin Savory
10 ml Sake
10 ml Fino
3 drop Lemon Bitter
Cooking method: Stir
Glass: Malfo Jimmy Eltsin
Garnish: Cavinar
Description and philosophy: A strict, dry cocktail based on kombu seaweed distillate and sea gin, combined with sake and sherry with a citrus accompaniment.
50 ml Japanese Gin with Lime Leaf
40 ml Lime & Bergamot cordial
80 gr Foam yuzu & Basil
Cooking method: Stir
Glass: Niki Jimmy Eltsin
Garnish: Basil Cheaps
Description and philosophy: A twist on the world famous Basil Smash cocktail - based on gin, lime and bergamot cordial and molecular foam of yuzu and green basil.
35 ml Smoked Pineapple Cordial
2,5 ml Mezcal
45 ml Sake
15 ml Lychee Liqur
Cooking method: Stir
Glass: Salazar Jimmy Eltsin
Garnish: Pineapple salsa
Description and philosophy: A cocktail at the intersection of the brightest and most delicate flavors: on one side, delicate lychee, on the other, smoked and smokiness of mescal and pineapple.
二十二
tropical / popular / almost intimate
35 ml Vanilla Sochu
40 ml Passion Fruit & yuzu Cordial
55 ml Japanese Sparkling Sake
Cooking method: Stir
Glass: Coupe
Garnish: Shocktransfer Kamasutra
Description and philosophy: One of the most popular cocktails in the world is the Porn Star Martini with sake and Japanese vanilla vodka.