When Duane was in Tokyo he tried these drinks that were sold in vending machines and he wanted to replicate the flavors. Jidohanbaiki is the name for vending machine in Japanese, which is where the name came from. This drink is full of flavor with a dash of citrus. Used by permission from Duane Sylvestre, head bartender, Bourbon Steak: Four Seasons Hotel, Washington, D.C.

Ingredients

For the Cocktail:

  • 1 Ounce Caplis base
  • 1.5 Ounce Botanist
  • 1.5 Ounce Figi
  • 1/4 Ounce Simple Syrup
  • 3/4 Ounce Lemon Juice

For the Calpis Base

  • 500 Gram Plain Yogurt
  • 450 Gram Sugar
  • 1.5 Teaspoon Citric or 1 Teaspoon Lemon Juice

Preparation

For the Calpis Base:

Combine plain yogurt with sugar in a double boiler over medium heat. Continuously whisk mixture for 15 minutes. You never want the mixture to boil. Put into an ice bath and cool. Once the syrup is cool, add citric acid or lemon juice and whisk in.

For the Cocktail:

Shake and strain over crushed ice.