COCKTAIL RECIPE

カクテ調

鸡尾酒食谱​

INGREDIENTS

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Gin/ Wilkinson Gin 47.5

​ or Kanomori Gin

​・Awa ban cha (Lactic fermented tea)

Cinnamon Cassia

Cayenne pepper

鯛あら

赤ワイン

二段仕込み醤油

本味醂

生姜

黒文字

どくだみ茶

京番茶

ほうじ茶

​・昆布

 

​【スナック】

​・鯛アラ

・玉ねぎ

・ニンニク

​・一休寺納豆 / 大徳寺納豆

高菜漬け

トマトピュレ

コリアンダーシードパウダー

クミンパウダー

シナモンパウダー

クローブパウダー

ホワイトペッパーパウダー

セージパウダー

カイエンペッパーパウダー

パプリカパウダー

ブルーマサ

オリーブ油

パルミジャーノチーズ

​・オキザリス

This cocktail is like mulled wine with dashi and Japanese herbs?

I often use "dashi" and Japanese ingredients, but the way to make the taste is different. Japanese cooking is sometimes said like a subtraction, but my thinking of cocktail is like adding and multiplying. So the finished product is not like Japanese food.


Boil the sea bream in red wine to take the soup stock, and add the aromas of Kyobancha, Kuro-moji, Houttuynia cordata, ginger, etc.

Speaking of fish, white wine is often combined, but since sea bream is boiled with soy sauce, red wine goes well with it.


It's interesting because the taste is quite different depending on whether how the sea bream is preparated.  Grilled or Boiled? 

I think it can be applied not only to sea bream but also to other fish soup stock, so please try it.

Do you think which type of red wine is the best? I tried the one with solid tannins and the one with light berry feeling, but each was good.
But actually the most delicious combination was the red wine that keeped leaving the lid open buring 1 year.


The snack is keema curry made from meat that was scraped off from sea bream's bones and .

 

Preparation time 1 hour

Working time 20 minutes

Offer time 3 minutes

TOOLS

・鍋

・手鍋

・シノワ

・コーヒーフィルター

・ペラ

・300ccのタッパー

・1Lくらいの保存瓶

・500mlくらいの保存瓶

・フライパン

​・キッチンペーパー

・輪ゴム

・包丁

​・まな板

ABOUT THIS COCKTAIL

nokishita711 / 日本、​京都府京都市下京区船頭町235集りB