・Lactic Fermented Green Tea / Awa ban cha
・Paratinit(Sugar for shaped sugar)
Spices and unique flavor fish are my favorite combination.
It's easier for me to make a cocktail with strong personality ingredients rather than a neutral taste ingredients .
The main taste of this cocktail is the refreshing sweetness and sourness of pineapple, the aroma of spices centered on cumin, and the crispy aroma of multigrain and barley shochu.
And the umami and richness of mackerel add depth to the flavour of this cocktail.
The sourness of pineapple and Japanese pepper (sansho) vinegar help ease the greasiness of mackerel to bring out the umami.
The decoration is Amezaiku*. If you use Palatinit, you can make it relatively easily, so please try various ways.
(Amezaiku* is japanese candy craft artistry.)
Also, in this cocktail, we prepare a juice called "Tepache" which is fermented pineapple skin.
This tepache can be made from not only pineapple but also the skins of various fruits, so please try it.
#mugishochu #mackerel #tepache #pa;atinit #sanshovinegar #multigrain######
ABOUT THIS COCKTAIL
・ 1L tapper