Yokaichi Mugi - The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.
thetipsymuse.com
Main Ingredients
| Pandan Infused Yokaichi Mugi Shochu* | 1.5 oz |
| Coconut Washed Dry Vermouth** | 1.5 oz |
| Yuzu Bitters | 2 dashes |
| Pineapple Anise Bitters | 1 dash |
*Panda Infusion
| Warm 8 oz Shochu over the stove (but not boiling), add 2-3 small pandan leaves. After 2 minutes, take it off the stove and let it steep for another 5-10 minutes. |
| It should be very aromatic, nutty and earthy to taste but should not be bitter. If it is bitter, it has been steeped for too long. |
**Coconut washed vermouth
| 1 bottle 750ml vermouth to 12 oz organic coconut oil from Trader Joe's. Make sure the oil is melted before infusing. Let sit for 24 hours, then put into a freezer til the fat freezes. Remove fat solids and strain the rest with a coffee filter. |
Directions
| Add all ingredients in a mixing glass with ice, stir and pour into a chilled glass. |