Cocktail Recipe: The Wesley’s A Thousand Cranes

“Japanese and Indian cuisine are two of my personal favorites. So the idea was to draw flavors from both cultures and harmonize them with two very lovely and unique local gins. It’s all about the out-of-the-box Orgeat, which draws inspiration from Mango Lassi, Mango Sticky Rice, Mochi, and Saffron Rice Kheer. According to Japanese folklore, cranes are mystical or holy creatures that have lived for 1,000 years. In this case, ‘a thousand’ does not designate the exact number, but a poetic expression of huge amounts. Origami cranes or pictures of cranes are placed at shrines or gifted to individuals as a symbol of good fortune, health, and prosperity. The rice crisp as a garnish is meant to evoke the essence of ‘origami’,” said Dana Lachenmayer, The Wesley in New York City’s Head Bartender.

The cocktail offers a delicate, aromatic gin sour that blends mochi and mango to have a bit of texture and fresh tartness. It finishes with notes of saffron. Ingredients include Isolation Gin, Greenhook Old Tom Gin, mango, toasted mochi rice, rice milk, Shiro miso, saffron, aquafaba, and rice crisp. Here, The Wesley shares a recipe to make a full batch, with the single cocktail recipe below.

Mango-Mochi Orgeat

26.5 oz Toasted Mochi Rice

17.6 oz Granulated Sugar

26.5 oz Rice Milk

6 tsp Mango juice powder

1 tsp Shiro Miso Powder

1/2 tsp Ground Saffon

Pinch of Kosher salt

Toast the Mochi in a pan on the stove or on a baking sheet in the oven at 375 degrees for 15-20 minutes until it is golden brown but not burnt. Then, put it in a blender with sugar and rice milk. (Note: Do not fill the blender too much, you may have to do 2 to 3 rounds, especially if you make a double batch or more. Make sure there is enough liquid in each blending round or it won’t blend properly). Pulse until the mochi has been broken up, but do not blend so much that the rice has become granular. It’s a quick blitz. Add the saffron, shiro miso powder, and mango powder to the slurry, mix to fully incorporate, and let it sit overnight. Strain out the solids and refrigerate.

Mango Dusted Rice Crisps

Sunflower Oil

Rice Paper

Mango juice powder

Fill a saucepan about halfway with oil. Using a thermometer, heat until 338 degrees F. Don’t let it overheat too much; the oil will burn, and that flavor will taint the rice crisps. Cut 1 rice paper sheet into 3rds. Drop 1 piece in the heated oil and let simmer for a few seconds. Remove from oil and let dry on a paper towel-lined tray.

‘Cranes’ Batch

25 oz Isolation Gin

15 oz Greenhook Old Tom Gin

20 oz Mango-Mochi Orgeat

Single Cocktail Ingredients

  • 3 oz ‘Cranes’ Batch (1.25 oz Isolation Gin, 0.75 oz Greenhook Old Tom, 1 oz Mango-Mochi Orgeat)
  • 0.5 oz Lime juice
  • 1.5 oz Aquafaba
  • 3 dashes Saline solution


Hard shake. Garnish with a mango-dusted rice crisp.

Glass: Coupe


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