Gin, Midori, Italicus, yuzu, lemon, egg white, the Japanese Drifter from Neon Pigeon in Singapore uses ingredients from across the globe to create glowing green perfection
Inspiration can come from anywhere and everywhere, and that’s certainly the case with the Japanese Drifter cocktail from Neon Pigeon in Singapore. Drawing from the Japanese Slipper, a 1980s cocktail from Melbourne, and the wandering Ronin, a character made famous across the globe by Akira Kurosawa’s film The Seven Samurai–and somewhat by the 1998 Robert DeNiro film–the drink uses ingredients from across the globe to create a growing green spectacle perfect for any night out in Southeast Asia,.
Neon Pigeon’s Head Bartender Mario la Pietra tells us…
Name the cocktail.
Japanese Drifter.
What inspired the name? What’s this drink’s origin story?
Our cocktail, the “Drifter,” draws inspiration from the JAPANESE SLIPPER, a drink created by Jean Paul Bourguignon in 1984 at Mietta’s Restaurant in Melbourne. The name “Drifter” is synonymous with ‘Ronin,’ the main character in Akira Kurosawa’s film The Seven Samurai.
We’ve given it a twist by replacing Triple Sec with Italicus Bergamot Rosolio and Yuzu Ume, and adding Bulldog gin to add some depth. To enhance the drink’s appeal and texture, we’ve incorporated egg white. For garnish, we top it off with a glowing green ice cube and a blend of dried yuzu zest and sansho pepper to infuse a unique aroma.
What other drinks belong in its family?
The Japanese Drifter is basically a Sour. If you like melon, bergamot and yuzu, you should try this drink.
What food is this cocktail best served with?
Everything from our menu works with this banger of a drink, but I’d personally not suggest pairing this cocktail with dishes with smoky elements or anything too earthy.
Ingredients
- 30ml Midori melon liqueur
- 15ml Bulldog gin
- 15ml Italicus Rosiolio di Beegamotto
- 15ml yuzu ume
- 25ml lemon juice
- 20ml egg white or 4 drops
Directions
Mix all the ingredients in a shaker. First dry shake without ice, then shake with ice and fine strain into a chilled cocktail glass. Garnish with dried yuzu zest and sansho pepper.
