Recipe: Gio Giambrone, Kiko, NYC
Photo: Dani Case
1 oz St. George California Shochu
1 oz adzuki cordial
1/2 oz toasted coconut Dolin Blanc
1/4 oz Verjus blanc
2 1/2 oz water
This cocktail was created to celebrate the Lunar New Year. While this is an advanced-level recipe, the result can be enjoyed by all!
Add all ingredients into a carburetor bottle, squeeze all air out and attach to CO2 connector. Shake vigorously for 30 seconds and repeat two more times. Place in freezer to chill for at least 30 minutes, then open and slowly pour.
To make adzuki cordial:
250 g sweet red bean paste
250 g boiling water
200 g white sugar
3 g citric acid
2 g malic acid
Add hot water to bean paste and blend to combine, add sugar and acids and blend until dissolved. Strain through a coffee filter, bottle and store.
To make toasted coconut Dolin Blanc:
750 ml Dolin Blanc
150 sweetened coconut flakes
Toast coconut flakes at 375 degrees F until golden brown, then add to sous vide bag with Dolin Blanc. Sous vide for 1 hour at 60 degrees C. Place in an ice bath until completely chilled, then strain through a coffee filter.
We'd love to help point you in the right direction!
