Photo | Image source・Wikipedia
The Blue Coral Reef cocktail, known in Japan as Aoi Sangosho, is fittingly named after a film: The Blue Lagoon, a 1949 British movie released in Japan under this very title. In the glass, dry gin’s crisp juniper meets the cool sweetness of green crème de menthe, shaken ice-cold into a glowing emerald sea, while a single red cherry rests at the bottom like coral.
Shake one tonight and taste the hopeful spirit of postwar Japan, still shining after more than seventy years.
Recipe & How to Make
Ingredients
Recipe no.127
- Dry Gin — 1 + 1/3 oz (40ml)
- Green Crème de Menthe — 2/3 oz (20ml)
- Maraschino Cherry
- Lemon Wedge
Directions
Run the cut side of the lemon wedge around the rim of the glass to moisten it. Swirl the maraschino cherry gently in a small glass of water to rinse it, then take it out. Pat it dry well so it doesn’t dilute the cocktail.
Add the gin, green crème de menthe and ice to the shaker.
Shake well and strain into the glass. Finally, drop the maraschino cherry so it sinks to the bottom.
・Technique ｜ Shake
・Glass ｜ Cocktail Glass
・ABV ｜ About 29–30%
・Best Enjoyed ｜ All Day
Blue Coral Reef ｜ Details & Video
Origin
Photo | Coral reef
The Aoi Sangosho won the 2nd All Japan Drinks Concours, held by the Nippon Bartenders Association in May 1950. It was created by a bartender from Nagoya.
Its timing was meaningful: strict postwar limits on restaurants and bars were lifted in 1949, so it arrived just as Japan’s bars came back to life.
The name comes from The Blue Lagoon, a 1949 British film released in Japan as “Aoi Sangosho.” Green peppermint paints the tropical sea, and the red cherry stands in for coral. Gin with peppermint felt daring then, and its vivid color suited an era hungry for hope.
Features & Taste
Dry gin’s crisp juniper meets the cool, sweet peppermint of green crème de menthe, creating a refreshing drink that feels like a tropical sea breeze. The red cherry resting at the bottom adds a playful splash of color.
Mint leads on the nose, then gin’s clean bite follows. Slightly sweet yet bold, it finishes with a lingering cool freshness. I always dry the cherry well after rinsing, because that keeps the flavor sharp.
Points, Twists & Food Pairings
Tips for Making It
- Rinse and dry the cherry. A common mistake is dropping the cherry straight from its syrup jar. The syrup clouds the clear emerald color and adds extra sweetness. Rinse it briefly in water and pat it dry so the color stays bright.
- Moisten the rim lightly. Run the lemon wedge gently around the rim instead of squeezing it. It adds a faint citrus aroma to the first sip without making the drink sour.
- Shake until ice-cold. At about 29–30% ABV, this is a strong drink, and a thorough chill softens the alcohol. I always shake firmly until the shaker frosts over, which makes the mint taste cleaner and smoother.
Twists
- Lemon Coral Reef — Add 1 tsp of fresh lemon juice to the shaker. The citrus lifts the mint and gives a brighter, less sweet finish.
- Clear Coral Reef — Use white crème de menthe instead of green. The flavor stays cool and minty, while the drink turns crystal clear and the red cherry stands out even more.
- Coral Reef Highball — Build it over ice in a tall glass and top with chilled soda. It becomes a light, refreshing minty gin highball for warm evenings.
Food Pairings
- Dark chocolate — The classic mint-and-chocolate pairing works beautifully. The cocoa’s bitterness softens the liqueur’s sweetness, while the mint refreshes your palate.
- Seafood ceviche — The citrusy, fresh seafood suits the drink’s ocean theme, and the cool mint and gin’s juniper lift its bright acidity.
- Fresh pineapple — Its juicy, tropical sweetness pairs naturally with peppermint, echoing the drink’s southern-sea image.
Recipe video
- Recipe video ｜ JazzandCocktail Channel Home
Blue Coral Reef Cocktail: 4-Ingredient Japanese Gin Classic
Make the Blue Coral Reef cocktail (Aoi Sangosho), a 1950 Japanese classic of gin and green mint liqueur with a red cherry. Cool, crisp and easy to shake.
タイプ: Cocktail
料理: Japanese
キーワード: Blue Coral Reef cocktail, Aoi Sangosho, Japanese gin cocktail, gin and crème de menthe, classic Japanese cocktail, green mint cocktail, 1950 Japanese cocktail
レシピー歩留まり: 1 drink
準備時間: PT3M
所要時間: PT3M
レシピー材料:
- Dry Gin — 1 + 1/3 oz (40ml)
- Green Crème de Menthe — 2/3 oz (20ml)
- Maraschino Cherry
- Lemon Wedge
レシピーの説明:
Prepare:
- Run the cut side of the lemon wedge around the rim of the glass to moisten it. Swirl the maraschino cherry gently in a small glass of water to rinse it, then take it out. Pat it dry well so it doesn’t dilute the cocktail.
Combine:
- Add the gin, green crème de menthe and ice to the shaker.
Shake:
- Shake well and strain into the glass. Finally, drop the maraschino cherry so it sinks to the bottom.
