For some individuals, brunch is not brunch and not using a Bloody Mary. The following time you host a mid-morning meal, improve your customary cocktail to Shogun’s Treatment, which makes use of Japanese whisky.
“Whisky provides heat, character, and complexity that vodka can typically lack,” explains creator Jordan Moton, beverage supervisor at Indigo Street Hospitality Group in Charlotte, North Carolina. “Japanese whisky, particularly, brings a balanced mix of malt, fruit, and oak, making the cocktail really feel extra refined and layered.”
Impressed by the stability of Japanese delicacies, his cocktail transforms the standard Bloody Mary into a sublime, distinctive drink. “It is a testomony to how whisky elevates the Bloody Mary into one thing sudden that bridges traditional and fashionable,” he says. “The whisky’s delicate malt character enhances the umami-packed kimchi agave, whereas yuzu brightens the combination with floral and citrus notes.”
Shogun’s Treatment
- 1 1/2 oz. Suntory Toki (or different blended Japanese whisky)
- 4 oz. tomato juice
- 1/2 oz. yuzu juice
- 1/4 oz. kimchi agave (recipe beneath)
- 2 dashes soy sauce
- Togarashi and salt to rim
- Lemon wheel, cucumber slice, and olive for garnish
Rim a Collins glass with togarashi and salt. Mix all substances in a shaker tin with ice. Shake for 30 seconds, then pressure over ice into ready Collins glass. Garnish with lemon wheel, cucumber slice, and olive.
Kimchi Agave
- 8 oz. agave
- 4 oz. water
- 1 oz. Momoya (or different kimchi base)
Mix all substances in a pot over low warmth. Prepare dinner, stirring till mixed, about 10 minutes. Let cool, then pressure into an hermetic container. Maintain refrigerated for as much as 1 week.
