Low-Key
I have made this drink multiple times already, so that should tell you a lot (I don’t normally do that). Don’t let the homemade ingredients dissuade you, they are both as easy as throwing stuff in a jar (though I made the tincture in a sous vide, a room temp infusion should work fine). I’m a big fan of this gin, and I feel like its full potential is unlocked when paired with vegetal pepper.
The jalapeño infusion also highlights an important principle of infusing: ABV matters. The shochu was ~20%, so the potency (and spice) of the pepper was fairly mild, despite infusing for 48 hours at room temperature. It allowed the vegetal notes to primarily come through with just a small hint of heat.
The drink is a really cool juxtaposition of more Japanese-centric flavors (saké, shochu, shiso) with flavors more typically found in other places like Tex-Mex (cumin, coriander, jalapeño, lime). It’s super refreshing and reads as a gimlet riff, though it’s technically built more like a French ‘75 (gin, citrus, bubbles). Whatever it is, it’s definitely worth a try!!
Recipe
1.75oz @135eastgin (gifted)
0.5oz jalapeño-infused shochu
0.5oz lime juice
10 drops cumin/coriander tincture (see website in bio for recipe)
~3oz sweet sparkling saké (Mio by @takarasakeusa)
Briefly shake first 4 ingredients with ice until chilled. Fine strain into coupe and top with sparkling saké. Garnish with pickled pepper and dehydrated lime wheel. Cheers!!
