Amazake Swizzle Recipe

Prepare chai concentrate if needed

If you don't have ready chai concentrate, brew a strong black tea steeped with chai spices (cinnamon stick, cardamom pods, cloves, ginger) at roughly double strength; cool to room temperature and measure out 1 fl oz. Alternatively use store bought chai concentrate.

Combine 3 fl oz amazake, 1 fl oz chai concentrate, 0.5 fl oz fresh lime juice and 0.5 fl oz orgeat in a cocktail shaker or mixing vessel. Stir briefly to integrate thick amazake with the liquids, breaking up any lumps.

Add 1 fl oz well‑shaken canned coconut milk to the shaker. Add 1/8 tsp ground cinnamon and a small grating (about 1/16 tsp) of fresh nutmeg. Dry‑shake (no ice) vigorously for 10–15 seconds to emulsify and aerate the coconut and amazake, which helps create a silky texture.

Fill a tall Collins or swizzle glass with crushed or shaved ice (about 1 cup).

Strain the shaken amazake–chai–coconut mixture over the crushed ice, allowing it to cascade and settle through the ice for a layered look.

Using the back of a bar spoon or a swizzle stick, gently swizzle (or stir) the drink through the ice for 10–15 seconds to slightly chill and integrate while maintaining some texture. Top up with additional crushed ice to mound if desired.

Carefully float 0.5 fl oz St. Agrestis Amaro Falso over the top by pouring it slowly over the back of a spoon so it rests on the ice and surface.

Garnish with a lime wheel or wedge on the rim and sprinkle toasted almond slivers over the top (optional) and a light dusting of extra cinnamon or nutmeg if desired.

Serve immediately with a straw and small spoon so the drinker can mix the amaro into the swizzle to taste.