Spring in Tokyo
Lemongrass shochu and umeshu with yuzu. Light, floral, and low proof.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Mizu lemongrass shochu | ¾ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| umeshu | ¾ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| fresh yuzu juice | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅜ oz40 ml |
| Simple Syrup | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅜ oz40 ml |
| egg white | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅜ oz40 ml |
Rescaled to your 1 oz30 ml pour. Written around ¾ oz20 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around ¾ oz20 ml.
Rescaled to your 2 oz60 ml pour. Written around ¾ oz20 ml.
Shown as written. Your 2 ½ oz75 ml pour is too far from the ¾ oz20 ml this one is built on.
Shown as written. Your 3 oz90 ml pour is too far from the ¾ oz20 ml this one is built on.
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Preparations
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain the cocktail into a glass, discard the ice, and return the cocktail to the shaker. Dry shake for 10 seconds.
- Strain over an ice sphere into the glass. Garnish with edible flowers and matcha powder.
Mixology by Whiphttps://mixologybywhip.com/recipes/spring-in-tokyo
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