4 Cocktail Recipes from Torafuku

Want to create a signature cocktail for your wedding (or really any occasion)? Kris Girard of Torafuku shares some tips for creating beautiful cocktails

Christie Graham

“Start with the classics,” says Girard. “If you like a flavour profile, then it’s just plug and play, but only swap one ingredient. That way, you’ll still have a cocktail that’s balanced.” For garnish, “only add something if it doesn’t muddle the appearance or flavour of your cocktail.”

To quote Antoine de Saint-Exupéry, “perfection is achieved not when there is nothing more to add, but when there is nothing left to take away.”

Girard balances masculine and feminine with neutral-coloured cocktails on a concrete platter paired with whimsical garnishes like elderflower ice cubes and floral sprigs.

Here are four cocktail recipes to get your creative juices flowing, courtesy of Kris Girard and Torafuku.





- 1.5 oz brown butter Beefeater gin*

- 0.5 oz Giffard white chocolate syrup

- 1 oz cream

- 0.25 oz Giffard crème De Violette


Combine all ingredients in a shaker;

Shake and serve.


*Brown-butter-washed gin


- 1/2 lb unsalted butter

- 750 ml Beefeater gin


Melt ½ pound of unsalted butter in a pot on medium heat until browned;

Let cool and move to a one-litre Mason jar;

Add 750 ml of beefeater gin to the Mason jar butter;

Let sit at room temperature for six hours;

Place in fridge overnight;

Remove from fridge and separate the gin from butter by straining it through cheesecloth twice.



The Chai, with Elderflower Ice

The Chai


- Elderflower ice cubes

- 1.5 oz Chai Tea Infused Skyy vodka

- 0.75 oz lemon juice

- 1 oz vanilla simple syrup*

- Grated nutmeg for garnish


To make elderflower ice cubes, add edible flowers to water in an ice cube tray and freeze;

Combine Chai tea infused Skyy vodka, lemon juice and simple syrup in a shaker with ice;

Shake and serve over elderflower ice cubes;

Garnish with grated nutmeg.


*Vanilla simple syrup


- 2 vanilla pods

- 1.5 L sugar

- 1.5 L water


Split vanilla pods and extract the vanilla;

Add to a pot with sugar and water;

Reduce on medium heat until the sugar is dissolved (do not boil);

Remove from heat let cool to room temperature before use.



People’s Cocktail 2.0

People's Cocktail 2.0


- 2 oz Cucumber infused gin*

- 0.5 oz limoncello

- 0.5 oz elderflower syrup

- 4 dashes of ginger bitters


Combine all ingredients in a shaker with ice;

Stir to combine;

Strain to serve.


*Cucumber infused gin


- 1 large cucumber

- 750 ml Beefeater gin


Slice cucumber;

Fill a Mason jar with sliced cucumbers;

Top off with gin and let sit in a cool, dark place for seven days OR sou vide at 58 C for 1.5 hours;

Remove cucumber and strain.






- 1.5 oz Diplomatico reserve rum

- 1 oz parsnip juice

- 0.75 oz cumin coriander syrup*

- 0.25 oz melted white chocolate

- Parsnip chip

- Edible flowers


Combine rum, parsnip juice, cumin coriander syrup and melted white chocolate in a shaker with ice;

Stir to combine;

Strain to serve;

Garnish with parsnip chip and edible flowers


*Cumin Coriander Syrup


- 3 tbsp cumin

- 3 tbsp coriander

- 1 L water

- 500 ml sugar


Toast spices in a saucepan over medium heat;

Add water and reduce by half (to 500 ml)

Add sugar and dissolve;

Remove from heat let cool to room temperature before use.


All recipes courtesy of Torafuku