Absinthe Melissa — Bar Benfiddich, Tokyo (#19 Asia's 50 Best 2023)
World Famous · Served up in a Coupe
Bar Benfiddich, Tokyo — Asia's 50 Best Bars. Hiroyasu Kayama grows his own herbs on a Saitama farm and builds cocktails from them.
Ingredients
- Absinthe1 oz
- Lemon Balm Leaves8 each
- Lemon Juice0.5 oz
- Honey Syrup0.5 oz
- Egg White1 each
Method
- 1.Muddle fresh lemon balm in the shaker.
- 2.Add absinthe, lemon, honey, and egg white. Dry shake for 10 seconds.
- 3.Add ice and shake hard for 10 seconds.
- 4.Double strain into a chilled coupe.
- 5.Garnish with a lemon balm leaf from Hiroyasu Kayama's rooftop garden.
Batch scaling
Common batch sizes for the Absinthe Melissa — Bar Benfiddich, Tokyo (#19 Asia's 50 Best 2023). Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Absinthe | 1 oz | 2 oz | 4 oz | 8 oz | 16 oz |
| Lemon Balm Leaves | 8 each | 16 each | 32 each | 64 each | 128 each |
| Lemon Juice | 0.5 oz | 1 oz | 2 oz | 4 oz | 8 oz |
| Honey Syrup | 0.5 oz | 1 oz | 2 oz | 4 oz | 8 oz |
| Egg White | 1 each | 2 each | 4 each | 8 each | 16 each |
Scale to any batch size — instantly
Open the calculator to scale the Absinthe Melissa — Bar Benfiddich, Tokyo (#19 Asia's 50 Best 2023) by servings, bottle fill, or container volume. Unit conversion built in.
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