Our friend and legendary mixologist Jim Meehan brought two of Takibi’s delicious cocktails to the campsite. This simple and refreshing beverage is the perfect way to begin your camp happy hour. Takibi prepares its house shandy with a local Japanese-style pilsner from Ferment Brewing in Hood River and uses a Japanese yuzu soda instead of lemonade. We suggest doubling the portion size at the campsite to limit time spent at the bar. Serve and sip the Yuzu Shandy in a Shimo Tumbler.
Gear:
Ingredients:
- 3 oz. Ferment Takibi Pilsner
- 3 oz. Kimino Yuzu Sparkling Juice
Method:
Build the drink in a chilled Shimo Tumbler, half-rimmed with a 50/50 mixture of kosher salt/Yamatsu Tsujita shichimi togarashi. Fill with ice cubes, no garnish.
Reclaim the joy of camp cooking! Elevate your outdoor kitchen with the new IGT Camp Kitchen Starter Set, or build out a fully customized setup with the Iron Grill Table system. Don’t miss additional delicious camp recipes by Takibi Executive Chef Cody Auger and another refreshing beverage from mixologist Jim Meehan.
