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Ingredients:
- 2 oz (60 ml) Yamazaki 12 Year Old
- 6 Fresh Mint Leaves
- 1 tsp (5 ml) gum syrup
- 1/2 oz (15 ml) Yuzu Juice
Fresh Mint Spring for Garnish
Muddle mint leaves with gum syrup in a mixing glass. Pour into a short glass with crushed ice. Add whisky and yuzu juice, garnish with a mint sprig, and serve. (Recipe from Japanese Cocktails, Mixed Drinks with Sake, Shochu, Whisky and More, by Yuri Kato, Chronicle Books, ISBN 978-0-8118-7511-0)
By Yuri Kato
Chronicle Books
ISBN 978-0-8118-7511-0
Japan's rich history of spirits is experiencing a renaissance as people the world over become increasingly infatuated with beverages made from sak , shochu, and Japanese whisky. In Japanese Cocktails, cocktail expert Yuri Kato collects more than 60 recipes for cocktail classics (such as the Hinomaru, the Yuzu Bath, and the Echo Julep) as well as original creations that infuse such non-Japanese spirits as vodka, rum, and tequila. Including the history of Japan's distinctive spirits, tips on finding key ingredients, and sidebars that cover topics ranging from cherry blossom season to Tokyo's fashion district, this handy guide offers readers a unique glimpse into contemporary Japanese culture, perfect for perusing while enjoying a delicious drink!
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