A Balcony in Chiba
Shochu and Japanese whisky under a passion fruit foam. Two citruses, both necessary.
8ozHighball holds 8 oz of liquidTall glass over ice, so the liquid tops out around 8 oz.Build
| shochu | 1 3/8 oz |
| Suntory Toki whisky | ¾ oz20 ml½ oz15 ml⅞ oz25 ml1 ⅛ oz35 ml1 ⅜ oz40 ml1 ⅝ oz50 ml |
| Passion Fruit Cordial | 1 oz30 ml¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ⅛ oz65 ml |
| egg white | 1 |
| fresh lime juice | ½ oz15 ml⅜ oz10 ml¾ oz20 ml⅞ oz25 ml1 ⅛ oz35 ml |
| fresh lemon juice | ½ oz15 ml⅜ oz10 ml¾ oz20 ml⅞ oz25 ml1 ⅛ oz35 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 3/8 oz.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 3/8 oz.
Rescaled to your 2 oz60 ml pour. Written around 1 3/8 oz.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 3/8 oz.
Rescaled to your 3 oz90 ml pour. Written around 1 3/8 oz.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Preparations
Passion Fruit Cordial10 minutessee method
Stir 17½ oz passion fruit puree with 3½ oz fructose and 7 oz caster sugar until everything has dissolved. Keep it in the fridge.
Method
- Add everything to a shaker containing no ice and dry shake for 15 seconds.
- Fill the shaker two-thirds with ice and shake hard until cold.
- Strain over ice into the glass. Garnish with paprika.
Mixology by Whiphttps://mixologybywhip.com/recipes/a-balcony-in-chiba
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