Method

Cocktail

Prep Koji infusion (if not using ready koji syrup)

If you don't have a ready koji syrup, make a quick koji-infused rum: combine 2 oz neutral rum with 1 tsp koji (or 1 tbsp koji syrup) in a sealed jar and let sit for 4–12 hours at room temperature, then strain. For this recipe measure 0.5 oz of the resulting infusion or dilute a concentrated koji syrup to tasting.

Combine ingredients

In a cocktail shaker add 1.25 oz KōHana Koho Fête Barrel Rum, 0.5 oz koji-infused rum (or diluted koji syrup), 0.5 oz Smith & Cross Jamaican Rum, 0.75 oz Pierre Ferrand Yuzu Curaçao, 0.5 oz orgeat, 0.25 oz simple syrup, 0.75 oz fresh lime juice, and 1 dash Angostura or tiki bitters.

Dry shake (optional)

If you prefer a frothier texture, briefly dry-shake (no ice) for 10–12 seconds to integrate the syrups and emulsify.

Shake with ice

Add a large handful of ice to the shaker and shake vigorously for 10–15 seconds until well chilled (shake until the shaker is frosty).

Prepare glass

Fill a double old-fashioned glass or a tiki mug with crushed or pebble ice (about 1 cup).

Strain

Fine-strain or double-strain the shaken cocktail over the prepared ice, pouring slowly so the drink layers slightly over the crushed ice.

Garnish & Finish

Top with a mint sprig: clap the mint once between your palms to release aromatics and place it in the drink near the rim.

Add a dehydrated or fresh lime wheel on the rim or float on top. If using, grate a light dusting of nutmeg over the mint and surface for added aromatic complexity.

Serve with a short straw and enjoy immediately while cold and aromatic.

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