My American wife hates coriander-or cilantro as she would call it-but even she liked this drink. Fresh juices are essential for this drink (as they always should be whenever possible) and the coriander gives an amazing fresh top note, which I think works really well. So I thought it would be great to try and make a drink that had the same earthy, vegetal flavors. I tried to put together flavors that work with the fiery kick of ginger, and I had recently made a soup with carrot and coriander. “This drink is a riff on a mule, one of the most popular and easily customizable vodka drinks out there, and certainly a staple of any bar I have ever been to in the United States. Double strain over 1x1 ice in an old fashioned glass. Method: Add all ingredients into a cocktail shaker and shake with 1x1 ice. ** Green Tea Syrup: Steep 20 grams green tea (preferably Mighty Leaf Green Tea Tropical) in 1 liter of simple syrup at room temperature for 18 hours, then strain and refrigerate. green tea syrup (you can purchase this on Amazon or use the simple recipe below)** Yamazaki 12 Single Malt (or comparable single malt, such as Balvenie 12 or Nikka Taketsuru Pure Malt)Ġ.75 oz. We find that yuzu (a type of Japanese citrus) adds a nice level of complexity to many citrus-forward drinks, and the unusual addition of Tamari adds a small amount of salt, as well as a bit of umami, which, when used in the right drink, can add quite a bit of depth and balance.” - Joshua Novaski, bartender at High West Distilleryġ oz. “This cocktail is an example of one of the rare times when more expensive whiskeys really shine in a sour format.
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