Second Date Recipe

Combine 2 tsp hojicha leaves with 8 oz cold filtered water in a jar. Refrigerate and steep 4–8 hours (or overnight) then strain. Use 0.5 oz for the recipe and reserve the rest for other drinks.

Pulse 3 oz macadamias in a food processor until finely ground (do not over-process to oil). Add 3 tbsp sugar and 3 tbsp warm water, pulse to combine. Let sit 10 minutes, then press through a fine mesh sieve or nut milk bag, squeezing to extract liquid. Stir in 1/8 tsp almond extract if desired. Use 0.25 oz in the cocktail; refrigerate leftover orgeat up to 1 week.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

Combine ingredients

In a cocktail shaker, add 1.5 oz Second Sip Gin, 0.5 oz White Lotus Makgeolli, 0.5 oz Cocchi Americano, 0.25 oz Fino Sherry, 0.25 oz elderflower liqueur, 0.25 tsp brown rice vinegar, 0.5 oz hojicha cold brew, and 0.25 oz macadamia orgeat (or macadamia oil/liqueur if using).

Dry shake (to incorporate makgeolli)

Without ice, firmly shake the ingredients for 12–15 seconds to emulsify the makgeolli and orgeat, encouraging a silky texture and light foam.

Wet shake

Add a large handful of ice to the shaker and shake vigorously for 12–15 seconds until the shaker is well chilled (~10°F drop, cold to the touch).

Double strain and serve

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh sieve to remove small solids and ice shards. This yields a smooth, velvety texture with a pale golden hue.

Garnish

Express the oils of a lemon twist over the drink and discard or place it on the rim, or skewer and float one toasted macadamia half. For a deeper aroma, gently toast the macadamia in a dry skillet for 1–2 minutes before using.

Serve

Serve immediately. The cocktail balances bright florals (elderflower, Cocchi), savory nutty macadamia, roasted tea notes from hojicha, and a gentle lactic creaminess from makgeolli with a touch of acidity from brown rice vinegar.