JAPANESE FOOD TOUR
JAPONISM
SERVES 1 PREP 10 mins
ginger, to juice
45ml (1½ fl oz) The Botanist Islay
Dry Gin, or similar gin infused
with botanicals, chilled
20ml (¾ fl oz) sake (ideally, a crisp
daiginjo), chilled
2 tsp freshly squeezed sudachi or
lime juice, chilled
2 tsp acacia flower honey, or similar
light-flavoured honey, dissolved
in 10ml boiling water
ice cubes
1 To make the ginger juice, choose an older
ginger root as the spicier the better. Use a juicer,
or finely grate the ginger and squeeze through
a muslin (cheesecloth) to get about 1 teaspoon
juice. Put in the fridge to chill.
2 Combine the gin, sake, citrus and ginger juices,
and honey in a cocktail shaker.
3 Fill the shaker with plenty of ice until the juice
rises to about two-thirds full. Shake vigorously
about 30 times.
4 Pour through a strainer into the glass and
serve straight away.
Bar master Hiroyasu
Kayama mixes a cocktail
at Bar Ben Fiddich in
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