This Ingredient Is the Secret Behind Crafting a Japanese-Style Cocktail

Step 1

Instructions

Step 2

Fill a mixing glass with ice, then add the Suntory Haku Vodka, the shōchū, sake, and crème de violette. Stir until chilled, then strain into a chilled tulip glass; garnish with edible flower petals and serve immediately.

Step 3

Instructions

Step 4

Make the syrup: To a small bowl or teapot, add the genmaicha, the yuzu-koshō, and ¾ cup plus 2 tablespoons hot water (about 185°F). Set aside to steep for 1½ minutes, then strain, reserving the solids. Stir in 1½ cups sugar until dissolved, then set aside. Make the rimming mixture: Dehydrate the spent tea from making the syrup by laying it on a large baking sheet in the oven set at the lowest possible temperature until completely dried, about 45 minutes. (Check and stir periodically to ensure the leaves don’t burn.) Using a small spice grinder or mortar and pestle, grind the dried tea leaves to a fine powder. In a small bowl, stir together the remaining ¼ cup plus 2 teaspoons sugar and the salt; season to taste with the ground genmaicha, reserving the rest for another use. Wet the rim of a coupe glass with water, then, holding the glass at a 45-degree angle, dab the edge of the glass into the mixture while slowly turning to coat in a thin layer of genmaicha seasoning. To a cocktail shaker filled with ice, add the Suntory Haku Vodka, lemon juice, and 1 part of the reserved syrup. Shake until chilled, then strain into the prepared glass and serve.

Step 5

Instructions

Step 6

Fill a lowball glass with ice and stir to chill the glass. Strain off any melted ice shards, then add the Suntory Haku Vodka, Bermutto, and tea. Stir gently, and top with ice as needed to fill the glass. Garnish with a mint leaf, and serve.