When using fruits for cocktails, I don't want to make cocktail such like just "Gin and Juice"
I'm thinking of expressing the another charm of fruits. It is different taste from when eating fruits or drinking them as fresh juice.
And I want discover the new combination with other ingredients, so it is a cocktail.
So I like to make cocktail with fruits like quince that cannot be eaten as they are.
In the first place, "What is your favorite fruit? When asked, I will answer "Karin" without hesitation.
So it's exciting to see quince in every fall.
This cocktail uses imo shochu (sweet potato shochu), but Yasuda is a very unique one for imo shochu.
The combination of floral type imo shochu like Yasuda and agave spirits with strong smoky nuances is a favorite for me, so I would like you to try it. It's delicious even if it's not mezcal.
When I tried to bake the mandarin oranges, it tasted like a roasted sweet potato, and I was surprised to see a completely different side from eating it as it is.
For snacks, we make wagashi (japanese sweets) using the squeezed residue after making the roasted orange juice.
It is very easy to make wagashi by kneading the juice pomace with Nerikiri-ko or white bean paste. And it is a versatile method, so I would like you to apply it.