Mascaron
The sweet sake battles the bitter sharpness of the wasabi tincture to a standstill, and creates a thoroughly enjoyable balance.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| Ki No Bi Kyoto dry gin | 1 ⅜ oz40 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Akashi-Tai Daiginjo sake | ¾ oz20 ml½ oz15 ml⅞ oz25 ml1 ⅛ oz35 ml1 ⅜ oz40 ml1 ⅝ oz50 ml |
| Miso Shrub | 2 teaspoons10 ml |
| Wasabi Tincture | 3 drops |
| Lemon oil, to mist | |
| piece of mackerel sashimi | 1 |
| Soy sauce, to taste |
Rescaled to your 1 oz30 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ⅜ oz40 ml.
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Preparations
Place 10 ½ oz. water, 10 ½ oz. white wine vinegar, 10 ½ oz. sugar and 3 ½ oz. white miso paste in a saucepan and warm over high heat, stirring until everything has dissolved. Remove the pan from heat and let the shrub cool before using or storing.
Place ¾ oz. freshly grated wasabi, 1 teaspoon wasabi paste, and 7 oz. of 88 percent alcohol spirit in a mason jar and stir to combine. Strain before using or storing. Some of this tincture would be lovely mixed into the soy sauce used on the mackerel sashimi.
Method
- Add the gin, sake, and shrub to the ceramic mug and stir to combine.
- Add the Wasabi Tincture and spritz the cocktail with lemon oil.
- Use a brush to coat the mackerel sashimi with soy sauce. Garnish with the shiso leaf and serve the sashimi on the side.
Mixology by Whiphttps://mixologybywhip.com/recipes/mascaron
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