Timofei Osipenko
San Francisco, CA
About Timofei Osipenko
Timofei has been bartending and running bars in San Francisco for over ten years. Before his cocktail career, he spent time bouncing around Michelin starred restaurants in the back of the house, learning techniques and respect for ingredients. He was the opening lead bartender at Bar Iris and eventually took over as Bar Manager.
Mottainai Highball
by Timofei Osipenko
1.5 oz Chuko Awamori (infused with shitake mushrooms)
0.5 oz Mannen-Boshi Genshu Honkaku Mugi
0.5 oz Kinoko Junmi Ginjo
In a highball glass, gently pour ingredients over the a proper piece of highball ice. Stir until properly diluted for a highball pour. Add 5-6 oz crisp seltzer over the ice cube, check for proper dilution, and stir if necessary. Rest half a sleeve of Umami Bitters The Japanese Bitters Co on top of the exposed ice.