Shinto Daisy
Whiskey for people who say they don't like whiskey. Fruity and sour enough to hide the point until it's too late.
4ozGlencairn holds 4 oz of liquidA tasting glass for spirits neat.Build
| Mars Kasei whiskey | 1 ¼ oz35 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ⅞ oz25 ml¾ oz20 ml1 oz30 ml1 ⅜ oz40 ml1 ¾ oz50 ml2 ⅛ oz65 ml |
| plum sake | ⅞ oz25 ml¾ oz20 ml1 oz30 ml1 ⅜ oz40 ml1 ¾ oz50 ml2 ⅛ oz65 ml |
| Demerara Syrup | 1 ¾ teaspoons9 ml |
| Peychaud’s bitters | 8 dashes |
| Ms. Better’s bitters miraculous foamer or 1 egg white | 3 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1 ¼ oz35 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¼ oz35 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¼ oz35 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¼ oz35 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¼ oz35 ml.
Tools
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Preparations
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker and dry shake for 15 seconds.
- Add ice to the shaker and shake hard until cold.
- Strain over two ice cubes into the Glencairn glass. Garnish with the edible flowers.
Mixology by Whiphttps://mixologybywhip.com/recipes/shinto-daisy
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