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.
|Pandan Infused Yokaichi Mugi Shochu*||1.5 oz|
|Coconut Washed Dry Vermouth**||1.5 oz|
|Yuzu Bitters||2 dashes|
|Pineapple Anise Bitters||1 dash|
|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.|
|Add all ingredients in a mixing glass with ice, stir and pour into a chilled glass.|