The Kobayashi – The Usual Suspects

The regular perpetrators.

I’m out of town this week, for my brother’s wedding! So, this is a quick update from the road.

19 years ago today, The Usual Suspects was released! Last year, the Partner in Crime and I watched this, for her first time, with a friend. For that event, I made a drink (two actually, but the first was bad), and I’ve updated it and hopefully made it better for this year. It’s a little bit Japanese, but maybe not. It’s that sense of mystery that keeps it going. Just like the character in the movie! Or something.

I was alone for this one, so apologies if the camera work isn’t as good. Also, I was the only one to taste it. Might it be horrible for anyone else but me? It certainly might.

Kobayashi Ingredients.

The Kobayashi

  • 1.5 oz gin (the only one I even vaguely enjoy is Hendrick’s, but to each their own.)
  • 1/2 tsp soy sauce (yup.)
  • 1 tsp ginger simple syrup (gotta use it somewhere. Again, it’s from this recipe.)
  • 1/4 oz fresh lemon juice (mine wasn’t fresh. Yours should be.)
  • tonic water
  • crystallized ginger slices (for a garnish)


Put everything except the tonic water in a rocks glass with ice. Fill up the glass with tonic, and garnish with the crystallized ginger!

Tasting Notes:

BN: This certainly had good flavors, but it was a little weird. However, I don’t really know if that was, say, the slightly flat tonic water (okay it was a little old, but I’m pretty sure it would be good with more fizz) or the fact that I don’t actually like gin… You’ll have to let me know what you guys think, because I’m not an impartial observer. Still, I think the flavors mesh well and it works overall.

PiC: I wasn’t here. I didn’t drink this. STOP ASKING ME QUESTIONS.

Kobayashi Close Up

Sundae Rummy Sundae – National Vanilla Ice Cream Day

SRS Artsy

So, today is not to be confused with National Ice Cream Day, which happened on Sunday, but I’m happy for it to be confused with National Ice Cream Month, which apparently is the entirety of July. Now, I vowed that I wouldn’t do this sort of thing, pulling a random “holiday” that no one has ever heard of off of a marketing calendar, but when you look at the news these days, I think it’s understandable. I don’t want to make light of any of the numerous terrible situations occurring right now, so, instead, ice cream! And a pun about a massacre. But, you know, it’s an old massacre. Ish.

I didn’t want to make a simple float, or anything involving actual ice cream, so I tried to go for something that tasted like it without actually having the real thing. And this is what I came up with, for better or for worse. It’s frothy, it’s vanilla-y, and it looks kind of like a milkshake. I will say up front that this wasn’t my most successful drink, but with some alterations I think it could be pretty good.

SRS Ingredients

Sundae Rummy Sundae

  • 2 oz gold rum (You might want to try dark rum — would add an interesting sweetness)
  • 1 oz heavy cream
  • 1 egg white
  • 1/2 oz ginger simple syrup (I got the recipe from this: Bon Appetit Beetnik Martini)
  • 1/4 tsp ground cinnamon
  • club soda or seltzer (I used the former, because I don’t like the latter, but I think seltzer would have been a better choice for its acid)

The only trick to this recipe is the egg white, which I learned, from my partner in crime, is easy enough to separate from the yolk just by slooping (yes, I’m making that a word) the yolk back and forth between the shell halves of a cracked egg until all the white falls into a bowl. If you are worried about salmonella, I suppose that is valid, but I haven’t died yet so it’s probably okay?

Anyways, pour all the ingredients except for the club soda into a cocktail shaker over ice. Shake it for five minutes. Yep, five minutes. You might want to wrap a tea towel around the shaker to spare your hands from a lot of pain. Or switch off. Or both! Get it shaken.

When the timer rings, strain the mixture about two-thirds of the way up a tall glass, and fill up the rest of the glass with club soda. Sprinkle some cinnamon on top, and you should be all set.

SRS Close Up

Tasting Notes:

BN: As I said before, this wasn’t my favorite. I loved the way it looked and the texture of it, but the taste wasn’t quite there — it needed more ginger, more cinnamon, and just generally more of something that wasn’t rum or vanilla. But, if you stick a little more of those things in there, I think it has a lot of potential. And, it really felt like a milkshake without being one, so that was pretty cool. It also slowly separated, which was fun to watch — but it really means you should drink it quickly.

PiC: I like it! It could use a little more flavor, I think. But generally I think your signature is that your drinks taste like they have alcohol in them.