COCKTAIL RECIPE

カクテ調

鸡尾酒食谱​

INGREDIENTS

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ジン / Wilkinson Gin 47.5

​ or 六ジン

米焼酎 / 武者返し

煎茶

鰹節

ポン酢

・トニック

・イチジクの葉

​【スナック】

・出汁ガラ

米麹

練り味噌

​・醤油もろみ

碾茶

・ゆず

This signature cocktail expresses the theme of nokishita, "umami and taste of liquid."


When I cook, I make the flavors with "umami × salty ".  But when I make cocktails, I make the flavors with "umami × sweet and sour".

This cocktail is a one of good example.

 

Speaking of Japanese umami, it means Dashi. And almost japanese people can image Katsuo Dashi (bonito soup stock), when it comes to dashi. So I thought about how to make Katsuo Dashi into a cocktail, and I made this cocktail

It is delicious not only with dried bonito but also with dry tuna.

 

Katsuo bushi + tea + rice + α is actually the same taste composition as Ochazuke.

I made this cocktail with Sencha. I think Gyokuro has too strong umami, so high quality Sencha is the right balance.

 

I use gin with fig leaves in this recipe, but this is autumn / winter ver. Try changing the scent of gin depending on the season.

If it's a hassle to make infused gin, I think Suntory Roku gin is the best choice.

The snack is made from dashi pomace and the shape brings moss boll to mind.  I think that's perfect presentation to this cocktail 

 

Preparation time 1 hour

Working time 20 minutes

Offer time 3 minutes

ABOUT THIS COCKTAIL

TOOLS

・冷凍庫

・ブレンダー / ミキサー

・コーヒーフィルター

・ペラ

・1Lのタッパー

・1Lの保存瓶

・2Lの保存瓶

・500mlくらいの保存瓶

・手鍋

​・キッチンペーパー

・輪ゴム

・包丁

​・まな板

nokishita711 / 日本、​京都府京都市下京区船頭町235集りB