Godai Recipe

Kokuto syrup

Combine 1 cup finely chopped or grated okinawa kokuto (black sugar) with 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 2–3 minutes until slightly thickened. Cool and strain into a jar. Refrigerate. Yields roughly 1 cup; use 1/2 oz per cocktail.

Licorice infusion (or syrup)

For a subtle licorice note, simmer 2 tablespoons crushed licorice root (or 4 small licorice pastilles) with 1 cup water for 5–7 minutes, then steep off heat 10 minutes. Strain and cool. For a sweeter, thicker option, make a 1:1 syrup by dissolving 1/2 cup sugar into the hot infusion. Store refrigerated. Use 1/4 oz licorice infusion/syrup per cocktail.

Fill a cocktail shaker with ice. Add 2 oz ritual whiskey and 1 oz cooled strong black tea.

Add 1/2 oz kokuto syrup, 1/4 oz licorice infusion (or licorice syrup) and 1/2 oz fresh lemon juice to the shaker.

Add 2 dashes aromatic bitters. Seal the shaker and shake vigorously 12–15 seconds until well chilled and slightly diluted.

Place a single large ice cube or block in a lowball (Old Fashioned) glass. Double-strain the cocktail over the ice to remove any particulate from the infusions.

Express the oils of a charred or smoked lemon peel (or orange peel) over the drink, then run the peel around the rim and drop it into the glass as garnish.

Optional: for an extra smoky ritual effect, briefly pass the garnish over a smoldering piece of wood or smoke gun before adding to the glass.

Serve immediately.