Kaiju One Recipe

Make the umami mushroom‑soy reduction

In a small saucepan combine 2 oz tentsuyu, 1 tsp soy sauce, 1 tsp mirin and 2 tbsp water with the thinly sliced shiitake. Simmer gently over low heat, stirring occasionally, until the liquid reduces by about half and the mushrooms are soft, 8–10 minutes. Remove from heat and strain, reserving the reduced liquid. Let cool. You should have roughly 1/2–3/4 tsp of concentrated reduction; measure out 1/4 tsp (0.25 tsp ≈ 0.25 tsp listed as 0.25 tsp in ingredients) for the cocktail and reserve the rest for another use.

Make the ginger tincture

In a small jar combine the minced fresh ginger with 0.5 tsp neutral oil and press for 5–10 minutes, then strain through a fine mesh or coffee filter to collect a concentrated ginger‑flavored oil/tincture. Alternatively, bruise ginger and steep in 1/4 oz high‑proof neutral spirit for 30 minutes and strain. Use 1/8 oz (0.125 oz) in the recipe.

Make light mirin syrup (if needed)

Combine equal parts mirin and warm water (1:1) and stir until uniform. Keep chilled until ready to build the cocktail.

Chill a rocks glass by filling it with ice and setting aside, or place in the freezer for a few minutes.

In a mixing glass add: 2 oz Nikka Coffey Gin, 0.5 oz tentsuyu, 0.25 oz dry vermouth, 0.5 oz fresh lemon juice, 0.25 oz mirin syrup, 0.125 oz ginger tincture, 2 dashes yuzu or orange bitters, a pinch of sea salt, and 0.25 tsp (approx 0.25 tsp) of the mushroom‑soy reduction. Note: if your reduction yield is measured in teaspoons, use about 1/4 tsp; the concentrated umami note should be subtle.

Add plenty of ice to the mixing glass and stir vigorously but smoothly for 20–30 seconds (about 30–40 rotations) until the mixture is well chilled and slightly diluted.

Dump the ice from the chilled rocks glass and place one large clear ice cube in it.

Strain the cocktail over the large ice cube into the rocks glass using a fine strainer to catch any small particles from the reduction or tincture.

Express a lemon twist over the drink to release oils, run the twist rim around the glass, and drop it in as garnish.

Optional finishing scent: float a single very thin slice of rehydrated shiitake on the surface or skewer a small piece on a cocktail pick and rest on the cube for an aromatic, savory accent.

Serve immediately.