Recipes Made in Japan Be the first to rate & review! 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 DrinksRecipe from Food & Wine Cocktails 2015 By Food & Wine Editors Published on June 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Lucas Allen Total Time: 30 mins Yield: 8 Ingredients GRAPEFRUIT SYRUP 2/3 cup sugar 2/3 cup water Finely grated zest of 1/2 grapefruit (about 1 tablespoon) 4 shiso leaves PUNCH 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 Ice 24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso leaves, smacked, for garnish Directions 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. 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. Rate it Print