Hinode
Sake Vermouth, St. Agrestis Paradiso Aperitivo, Espelette Chile Liqueur, Japanese Bitters
Bartender Javelle Taft of Death & Co. | New York
Yield: 1 cocktail
Adapted by StarChefs | JAnuary 2023
INGREDIENTS:
Citric Acid Solution:
100 grams citric acid powder
To Assemble and Serve:
1½ ounces St. Agrestis Paradiso Aperitivo
1½ ounces Oka Kura Japanese Bermutto Sake Vermouth
½ ounce Giffard Piment d’Espelette
¼ ounce simple syrup
2 dashes Shiso Japanese Bitters
Shiso leaf
METHOD:
For the Citric Acid Solution:
In a nonreactive container, mix citric acid powder and 400 grams water until powder is fully dissolved. Set aside.
To Assemble and Serve:
In a shaker, combine aperitivo, vermouth, chile liqueur, simple syrup, bitters, 1 teaspoon Citric Acid Solution, and 3 ounces filtered water. Carbonate using an iSi siphon or another carbonating apparatus. Pour into a Collins glass with ice. Garnish with shiso.
