Kawahori
Ingredients
- 1 barspoon Yukari
- 1 1⁄3 oz Bacardi Carta Blanca Superior White Rum
- 1⁄3 oz Akashi-Tai Shiraume Ginjo Umeshu
- 2 barspoon Monin Grenadine Syrup
- 1⁄3 oz Lemon juice
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
History:
The Japanese Bacardí Legacy 2016 winning cocktail winning cocktail by Masato Sakurai at Ginza Yaemaru in Tokyo.
Review:
You'll find plum wine and Yukari powder (which tastes like salty, sweet, fruity black tea leaves and looks a little like black tea) at any specialist Japanese retailer (such as London's Japan Centre). We tried making this drink a few times, with homemade pomegranate syrup as well as commercially available grenadine. How generous the spoon of yukari also greatly affected the outcome. Some of the versions we made were great but the recipe is not fool proof, or the ingredients so easily available outside of Japan.
