Sake Cobbler

Junmaishu Sake, Amaro, Umeshu, Seasonal Fruit Syrup, Lemon, Bitters

Bartender Austin Hennelly of Kato | Los Angeles

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Adapted by StarChefs | March 2024

INGREDIENTS

Fruit Syrup:
750 grams market fruit
500 milliliters Hamilton cane syrup
750 milliliters Freimeister Kollektiv Cassis 

Salt Solution:
20 grams sea salt

To Assemble and Serve:
3 dashes orange bitters
4 dashes Angostura bitters
4 dashes Hamilton Allspice Dram
30 milliliters lemon juice
10 milliliters Forthave Mithradates IV
10 milliliters Kamoizumi Umelicious
10 milliliters El Maestro Sierra PX Sherry 
20 milliliters Tamagawa Time Machine Sake
Mint
Dried osmanthus

METHOD

For the Fruit Syrup:
In a Vitamix blender, blend all ingredients until smooth. Adjust sweetness level with syrup until Brix level is 35. Strain, bottle, and reserve. 

For the Salt Solution:
In a bowl, combine salt and 80 grams filtered water until salt has dissolved. Transfer to a dropper and reserve.

To Assemble and Serve:
In a shaker, add all ingredients, 30 milliliters Fruit Syrup, and 7 drops Salt Solution. Whip shake and strain into a goblet with crushed ice. Garnish with a mint bouquet and sprinkle of dried osmanthus

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