

COCKTAIL RECIPE
カクテル調理法
鸡尾酒食谱
INGREDIENTS
※You can purchase it on Amazon by clicking the product.
or Black tamato gin
・Paprika
・Egg White
【スナック】
・Paprika Pomace
How to use tea leaf for cocktails? Actually, it was an issue that i had been thinking for many years.
When I infused tea leaf in liquor at room temperature, it brings out the harshness of tea.
And when I infused at low temperature, it brings out the sweetness. But it also loses the aroma of tea .
I tried and failed many times in the end the answer was very simple.
This cocktail was completed like this.
Since then, I've been using a lot of different kind of tea leaf to my cocktails.
Awaban-cha is a type of lactic fermented tea.
This tea is made by kneading tea leaves, putting them in a tub, and fermenting them with lactic acid bacteria.
It has a unique sour taste and aroma, and I personally love fermented tea such as Awaban-cha, Goishi-cha, and Pu'er tea, so I often use it for cocktails.
I found the technique of making paprika consomme in a cookbook. It surprised me. I also used dried tomatoes to enhance the umami in my cocktail.
I think that it is a very good combination of the umami of vegetables and the sourness of Awaban-cha.
Snack is Neri-kiri, it is one of Wagashi. It is very easy to make, and also easy to arrange with other ingredients. Please try to make Wagashi.
ABOUT THIS COCKTAIL
TOOLS
・ 1L tapper
・ Pan
・ Low-temperature cooking machine
