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Kawahori
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Kawahori
Serve in a Coupe glass
| 1 barspoon | *Special ingredient #1 (see above) |
| 1 1⁄3 oz | Bacardi Carta Blanca Superior White Rum |
| 1⁄3 oz | Akashi-Tai Shiraume Ginjo Umeshu |
| 2 barspoon | Monin Grenadine Syrup |
| 1⁄3 oz | Lemon juice (freshly squeezed) |
Garnish: Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass. *Special ingredient #1: Yukari rice seasoning
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
You'll find plum wine and Yukari powder (which tastes like salty, sweet, fruity black tea leaves and looks a little like black tea) at any specialist Japanese retailer (such as London's Japan Centre). We tried making this drink a few times, with homemade pomegranate syrup as well as commercially available grenadine. How generous the spoon of yukari also greatly affected the outcome. Some of the versions we made were great but the recipe is not fool proof, or the ingredients so easily available outside of Japan.
History:
The Japanese Bacardí Legacy 2016 winning cocktail winning cocktail by Masato Sakurai at Ginza Yaemaru in Tokyo.
Kawahori is a Japanese twist on the new standard cocktail, from its umami flavors to its insight into Japanese culture, which is hidden in the name; Kawahori means 'bat' in old forgotten Japanese.
Masato Sakurai, 2016
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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My only recommendation is to not let the lemon juice or the grenadine get control of the flavor. Don't be afraid to dump more of the rice seasoning in than you are comfortable with.
Though, the boozy scale should be at least a 5.