Greetings all. Time for a cocktail?
This week we’re going to be making a very Japanese-y cocktail, heavily inspired by the amazing work of Zoran Peric, a Brand Ambassador for Suntory Whiskies, whose work we’ve got a lot of time for here at #MasterofCocktails. We’ll be making a ‘If The Umeshu Fits…’ recipe, a name that will make sense when you see the ingredients.
You’ll be needing these…
List of Ingredients
- 50ml of Hibiki 17 Year Old
- 20ml of Akashi-Tai Shiraume Umeshu
- 1 drop of Mozart Chocolate Bitters
- Half a pipette of Bitter Bastards Sweet Orange Bitters
- 3 Luxardo Maraschino Cherries
We’re starting this drink off by removing an ice-ball from the freezer (made with the Wintersmiths Ice Baller Kit), and leaving it to temper.
Now sling a handful of cubed ice into a stirring glass…
And add 50ml Hibiki 17 Year Old. An extraordinary Japanese blended whisky.
Next, we’re going to sweeten, and deepen the drink with Akashi-Tai Shiraume Umeshu, or ‘Plum-infused Sake’.
We don’t want to overwhelm the drink, so we’re just going to use 20ml.
Next, Mozart Chocolate Bitters. Now a warning here. These are *insanley* concentrated – if I had to guess, I’d say they were made with pot-ale from a chocolate distillate. That’s how concentrated they are.
Hence we’re going to use 1 drop. No more. It gives a superb earthy depth, but too much kills it.
Finally, Bitter Bastards Sweet Orange Bitters. These are much lighter. We’re using half a pipette.
Now give it a good long stir. A good minute. We’re looking to chill, but crucially to dilute too.
Strain over your ice-ball:
Now prepare the garnish. 3 Luxardo Maraschino Cherries on a pick. Hang on the side of the glass.
…and serve. What’ll we call this then? What about ‘If the Umeshu fits…’?
Here’s what we’re going to be using for the next #MasterofCocktails (shock horror, 2 whisky cocktails in a row!).
Next week, you’ll be needing these…
The Naked Grouse, Bitter Bastards Cardamom Bitters, Mozart Chocolate Bitters, Punt E Mes, Cold-Brewed Coffee and a Wintersmiths Ice Baller Kit.