Hiroyasu Kayama's signature cocktails with Monachus

Our experience in Japan gave us more than we could have possibly imagined.

We kept in touch with dear people that followed Monachus ever since our first steps with great interest.

One of those distillery friends is Hiroyasu Kayama, the owner and main driving force behind Bar Benfiddich in Tokyo. Bar Benfiddich is regarded as one of the best, most innovative bars in the world, ranked No. 32 of The World’s 50 Best Bars, and No. 9 of Asia’s 50 Best Bars.

With his farm to glass concept, Hiroyasu Kayama has started sort of a revolution in the fine spirits and cocktails world, where together with his team, he spends weekends on his farm: planting, pruning, picking the plants to be used in his bar that week.

He is a passionate connoisseur and has an almost encyclopedic knowledge of alcoholic drinks from all around the world. He often inquires about the traditional drinks originating from one’s country, asking specific and detailed questions. He wrote an article dedicated to Pelinkovac (traditional Croatian herbal liqueur), where he wrote enthusiastically about Mrs. Vesna Jurak, master distiller and master blender at Badel.

Since the beginning of our distillery, he showed great interest in our production, and he was very supportive when Monachus first appeared on the Japanese market. We are grateful for that.

Inspired by the juniper scent in our gin, he made two signature cocktails with Monachus Dry Gin: Monachus Time and Pelin Gimlet (wormwood).

He is drawn in by the unusual flavor combinations and loves the taste you get when combining juniper and coffee- that’s how Monachus Time was created. Knowing the Croatian tradition of making Pelinkovac, he combined Monachus Dry Gin with fresh wormwood (Pelin) and made Pelin Gimlet.

Hiroyasu often uses Japanese mortar with creases on the inside, suitable for grinding fresh botanicals- he used it this time for making these two signature cocktails.

①【Monachus Time】

Add herbs and gin in a Japanese grind bowl and grind. Put all ingredients in a shaker and shake. Pour into cocktail glass.

Monachus gin 45ml
brown CaCao liqueur 1TSP
white wine 1TSP
Coffee Distill water 10ml

【glass】cocktail glass
【method】stair
【decoration】orange peel

②【Pelin Gimlet】

Monachus gin 45ml
fresh lime juice 10ml
Honey 10ml
Wormwood 1 leaf
fresh sage 3leaf

【glass】cocktailglass
【decoration】Wormwood
【method】Add herbs and gin in a Japanese grind bowl and grind. Put all ingredients in a shaker and shake. Pour into cocktail glass.