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Photography by ZENITH RICHARDS

From bartender Shige Kabashima, of famed NYC speakeasy Angel’s Share, came ROKC (Ramen, Oysters, Kitchen, Cocktail), a spirited hotspot situated in Harlem. Kabashima is known for his original cocktail recipes, inspired by the scene in Tokyo, where he studied under Japanese cocktail master Kazuo Uyeda. Aside from Kabashima’s knack for excellent flavor pairings, he’s also known for the eccentric and unexpected vessels in which he serves them in. We managed to scoop up a few of Kabashima’s signature recipes, to make at home. Take a look!

Flower

  • .5 ounce lavender-infused shochu
  • .75 ounce St. Germain
  • 1 1/3 ounce Cranberry Juice
  • .5 ounce Lime Juice
  • Dried Lavender Sprig, for garnish
  • Rose Petals, for garnish

Combine all ingredients in shaker. Shige serves in a lightbulb with the garnish.

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Photography by ZENITH RICHARDS

Lychee

  • 1.5 ounce ginger or cardamom infused vodka
  • 1 ounce Lychee juice
  • .25 ounce Calpico
  • 1/3 ounce fresh lime juice
  • 2 pieces fresh lychee, for garnish

Combine all ingredients (apart from fresh lychee) in shaker.  Strain into glass and garnish with fresh lychee

 

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Photography by ZENITH RICHARDS

Thai Iced Tea

  • 1.5 ounce Cachaca
  • 1.25 ounce Thai iced tea
  • 2/3 ounce Condensed Milk
  • 3 dashes Absinthe
  • 3 dashes Angoustoura Bitters
  • 1 egg white
  • 1 Star Anise and cinnamon, for garnish

Combine all ingredients in a shaker. Air shake without ice to create a frothy egg white.  Strain over crushed ice. Garnish with a star anise and a sprinkle of cinnamon. Shige serves the sidecar in an eggshell within a birds’ nest