Arashiyama Bamboo

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

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

*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

**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.