Ingredients:
3/4 ounce Benedictine
1 ounce yuzu juice
1/4 ounce lemon juice, freshly squeezed
1/4 ounce red bean syrup*
1 barspoon yuzu marmalade
1 1/2 ounces Nigori sake
1 egg white
Garnish: nutmeg, freshly grated
Garnish: lotus root wheel (optional)
Method:
Add the Benedictine, yuzu and lemon juices, red bean syrup and marmalade into a shaker with ice and shake until well-chilled.
Double-strain into a rocks glass over crushed ice.
Add the sake and the egg white into a shaker with ice and shake until well-chilled.
Strain the sake and egg white mixture into an empty shaker and vigorously dry-shake (without ice) until frothy.
Top the Benedictine mixture with the sake froth.
Garnish with freshly grated nutmeg and lotus wheel, if desired.
3/4 ounce Benedictine
1 ounce yuzu juice
1/4 ounce lemon juice, freshly squeezed
1/4 ounce red bean syrup*
1 barspoon yuzu marmalade
1 1/2 ounces Nigori sake
1 egg white
Garnish: nutmeg, freshly grated
Garnish: lotus root wheel (optional)
Method:
Add the Benedictine, yuzu and lemon juices, red bean syrup and marmalade into a shaker with ice and shake until well-chilled.
Double-strain into a rocks glass over crushed ice.
Add the sake and the egg white into a shaker with ice and shake until well-chilled.
Strain the sake and egg white mixture into an empty shaker and vigorously dry-shake (without ice) until frothy.
Top the Benedictine mixture with the sake froth.
Garnish with freshly grated nutmeg and lotus wheel, if desired.
