Big in Japan from Fandi Mata - Imbibe Magazine Subscribe + Save

Big in Japan from Fandi Mata

Big in Japan by Fandi Mata

A gin cocktail that makes fresh raspberries the star.

The star of this culinary-inspired cocktail at New York’s Fandi Mata is a homemade raspberry elixir. Made with fresh berries, honey, sage, and ginger, it infuses the drink with juicy, herbal, grassy flavors and a subtle heat. Plus, the botanical elements from the gin and the Italicus liqueur’s zesty bergamot and lemon flavors “work so well together as a statement to make Big in Japan one of the favorites among our customers,” says Milos Zica, Fandi Mata’s beverage director and partner.


  • 3/4 oz. gin
  • 3/4 oz. Pimm's
  • 1/2 oz. Italicus liqueur
  • 3/4 oz. homemade raspberry elixir
  • 1/2 oz. fresh lemon juice
  • 1 egg white (pasteurized if you like) or 3/4 to 1 oz. aquafaba
  • ________________________
  • Raspberry Elixir
  • 30 oz. whole organic raspberries
  • 30 oz. honey syrup (1:1)
  • 3 slices of ginger
  • 4 sage leaves
  • Tools:shaker, strainer, blender, fine strainer
  • Glass:coupe
  • Garnish:sage leaf


Add all of the ingredients to a shaker and dry shake for about 10 seconds. Add ice and shake vigorously for 8 to 10 seconds. Strain into a coupe and garnish.

Raspberry ElixirPut all of the ingredients into a blender and blend to make a purée. Add the sage leaves and let the mixture sit overnight to soak up the flavors. Fine strain into a sealable container. Will keep in the refrigerator for about 6 days.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend