The Kakkoii was developed by international award-winning Vancouver bartender David Wolowidnyk. The original recipe features G’Vine, a gin made from a base of grapes in the Cognac region of France, and Ume Plum wine. Since we didn’t have Ume Plum wine on hand, we substituted Bianco Borgogno to continue with the grape and botanical elements. This Italian vermouth is made from white wine from the Cortese grape, as well as an herbal macerate of 37 other botanicals. The flavors of cinchona bark, vanilla, gentian, rhubarb, cloves, and cardamom come across well in this take on the Kakkoii. The lemon juice balances the sweetness without taking the edge off the cinnamon leaving the drink refreshingly smooth. Although cinnamon is usually associated with warming drinks in the winter, in this combination it’s deliciously cooling and fantastic to sip on the last few hot afternoons before winter arrives.
David Wolowidnyk’s original recipe
Ingredients
1½ oz G’Vine Floraison Gin
¾ oz Ume Plum wine
1 oz fresh lemon juice
¾ oz cinnamon syrup
Our recipe with Bianco Borgogno
Ingredients
1½ oz G’Vine Floraison Gin
¾ oz Bianco Borgogno
1 oz fresh lemon juice
¾ oz cinnamon syrup
Fill a cocktail shaker with ice and add all ingredients. Shake well and strain into a coupe. Garnish with a cinnamon stick.
To make cinnamon syrup, crush 3 cinnamon sticks into a saucepan with 1 cup sugar and 1 cup water. Bring to a boil, stirring until the sugar dissolves. Lower the heat, and cover the saucepan and simmer for another 2 minutes. While covered, allow the syrup to cool and steep for 2 hours. Strain into a storage bottle and keep refrigerated. The syrup will keep for approximately one month.