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Hoa Sua

Name: Hoa Sua
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Pomegranate juice; 45 ml Light white rum; 22.5 ml Sake; 5 ml Sugar syrup 'rich' (2:1); 1 dash Aromatic bitters

Difford’s Guide

Discerning Drinkers (14)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 ¹⁄₂ fl oz	Pomegranate juice
1 ¹⁄₂ fl oz	Light white rum (charcoal-filtered 1-4 years old)
³⁄₄ fl oz	Akashi-Tai Daiginjo Genshu sake
¹⁄₆ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1 dash	Angostura Aromatic Bitters

How to make

Glassware

Serve in a Martini glass

Prepare

Select and pre-chill a MARTINI GLASS.
Prepare garnish of pineapple wedge.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

Garnish with pineapple wedge on rim.

Health & Nutrition

Nutrition:

One serving of Hoa Sua contains 164 calories

Alcohol content:

1.2 standard drinks
13.71% alc./vol. (27.42° proof)
17.3 grams of pure alcohol

History

Created in 2005 by yours truly for Hoa Sua catering school in Vietnam using locally available products.

More cocktails by Simon Difford

Review

Light and easy drinking - the rum flavour shines through.

Don Q Cristal Rum 750ml - makes 16.5 cocktails
$12.99 $0.79 per cocktail Don Q Cristal Rum image

Monin Pure Cane Syrup (US) 750ml - makes 150.5 cocktails
$14.99 $0.10 per cocktail Monin Pure Cane Syrup (US) image

Angostura Aromatic Bitters 120ml - makes 384 cocktails
$13.99 $0.04 per cocktail Angostura Aromatic Bitters image

$0.93 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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Andre Derailleur Premium Member 1y

I do like the sake in it. It s fruity and light.

JACQUELINE KIRK 1y

I'd love to see more Viet-y cocktails using pandan. I have a recipe for one using tangerine juice, umeshu, pandan extract, and another key ingredient that I'm forgetting. It's low ABV and I tasted it first at Sauvage Coquetels in Lyon, France. The owner (Pierrick) changes the menu seasonally and always has really inventive (but not gimmicky) mixes. It's a low-ABV bar mostly. I'm normally not a fruity/sweet cocktail drinker, but his was fabulous.

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