Bartender Gui Jaroschy gives specific instructions to play the Buck Owens song “Made in Japan” while drinking this sake punch: “Play it on repeat if everyone is so inclined. This is somewhat important,” he deadpans.
Slideshow: Pitcher Drinks
Recipe from Food & Wine Cocktails 2015
2/3 cup sugar
2/3 cup water
Finely grated zest of 1/2 grapefruit (about 1 tablespoon)
4 shiso leaves
24 ounces junmai sake
16 ounces chilled green tea
8 ounces St-Germain elderflower liqueur
5 ounces Japanese malt whisky, preferably Hakushu 12-year
3 ounces fresh lemon juice
1/2 ounce yuzu juice
6 dashes of hopped grapefruit bitters
24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso
leaves, smacked, for garnish
How to Make It
Step 1 Make the grapefruit syrup
In a small saucepan, bring the sugar and water to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, 2 to 3 minutes. Let cool, then transfer to a jar, add the grapefruit zest and refrigerate overnight. Transfer the syrup to a blender, add the shiso and puree until smooth, 1 minute. Strain the syrup through cheesecloth into a jar; refrigerate until ready to use, up to 2 weeks.
Step 2 Make the punch
In a large pitcher, combine 4 ounces of the grapefruit syrup with the sake, green tea, elderflower liqueur, whisky, lemon juice, yuzu juice and bitters. Refrigerate until chilled, about 2 hours. Fill the pitcher with ice and stir well. Pour the punch into 8 chilled rocks glasses or stemless wineglasses and garnish with the apricot, plum and ginger slices and smacked shiso leaves.
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