From the Bartender: Green Geisha

One doesn't usually think of cocktails when thinking about Asian food, but in fact, the distinct aromas and flavors from the herbs and spices used in Asian cooking lend themselves quite well to alcoholic concoctions. Green tea, pandan leaves and basil paired with fruits and cool additions like cucumber make for refreshing mixtures that leave surprising but pleasing tastes lingering on the tongue.

At SaSaZu in Prague 7, cocktails based loosely on these influences are created every day to complement the restaurant's wide-ranging selection of pan-Asian cuisine. Bartenders team up with the chefs to make their cocktails as fresh, new and edgy as the specials on the menu, taking into account what ingredients are in season, how the drinks will complement a meal and how to keep up with customers who want to try the next big thing.

A result of the restaurant's innovative philosophy, the Green Geisha has become a major staple in SaSaZu's cocktail menu, according to bartender Michaela Bubenová. Pleasing to the eye and the palette, the drink combines tropical fruits with cool cucumber and basil for a light and soothing aperitif.

- Michaela Bubenová is a bartender at SaSaZu on Bubenské nábř. 13, Prague 7- Holešovice, tel. 284 097 455.

For a video demonstration of this recipe, check out Blogs.praguepost.com/nightlife.

Green Geisha

Serves 1

Ingredients

1/2 kiwi

4 leaves basil

4 centiliters vodka

2 centiliters melon liquor

1 centiliter cucumber syrup

Garnish

2 leaves basil

Preparation

Squeeze flesh of half kiwi into a glass.

Muddle the kiwi.

Add four leaves of basil.

Top with ice.

Add vodka.

Add melon liquor.

Add cucumber syrup.

Shake the drink.

Strain into a martini glass.

Garnish with two basil leaves.