Asagohan
Ingredients:
Michter’s US 1 Bourbon Whiskey, Cocchi Americano Vermouth, Corn & Miso Peach Wine, Lime
How to Make:
- Mix all ingredients using the “throwing” technique — pour the cocktail between two shakers from a height to add silky texture and light aeration without excessive foam.
- Serve.
In-House Preparations:
- Miso Peach Wine:
Sous vide peach wine with miso at 70°C for 20 minutes. Cool immediately and fine strain. - Corn Syrup:
Combine corn and caster sugar in a vacuum bag, rest overnight in the cool room. Strain the corn and dissolve the sugar with the extracted corn juice.
Golden Origami
Ingredients:
Roku Gin, Manzanilla Sherry, St-Germain Elderflower, Grapefruit, Peach & Rooibos Tea
How to Make:
- Chill the entire mixture.
- Pour into a carbonation bottle and charge with CO.
- Shake gently and let it rest for 1 minute before serving.
In-House Preparations:
- Rooibos Tea:
Sous vide at 70°C for 12 minutes, strain immediately, cool, then add peach wine. - Grapefruit Cordial:
Combine fresh strained grapefruit juice, caster sugar, and Rooibos tea in a vacuum bag. Sous vide at 60°C for 12 minutes, strain, then add acids. - Golden Origami Garnish:
Melt butter at low temperature, add gold powder, then combine with flour and sugar. Whisk for a few minutes. Spread onto mold and bake at 180°C for 6 minutes. Cool, unmold, and place on baking paper.