Summer has lastly arrived, so we’ve dusted off the barbecue and are looking out for the subsequent refreshing drink. Right here’s a intelligent resolution, combining one thing you could nicely have in your house bar within the type of that perennial British favorite, apricot brandy, with some contemporary citrus and a few east Asian substances within the umeshu and glowing sake. The concept is to make one thing to shatter the silence with a bang of flavours, and it was impressed by Sessue Hayakawa, one of many first Japanese stars of Hollywood silent cinema.
Yakawa
Serves 1
30ml umeshu – we like Akashi-Tai’s Shiraume Ginjo Umeshu
30ml apricot brandy
10ml contemporary lime juice
10ml contemporary mandarin juice
20ml glowing sake (non-compulsory – once more, we like Akashi-Tai’s)
Put all the pieces bar the glowing sake in a shaker or jug crammed with ice, shake (or stir) for simply 5 seconds, to make sure the alcohol content material doesn’t get diluted, then pressure into a relaxing martini glass; alternatively, serve it on the rocks. Garnish with a lime wedge and add the glowing sake for a giant, refreshing influence.
UK readers: click on to purchase these substances from Ocado
Pietro Fania and Francesco Betti, Bow Bar, London W2
Post a Comment