Hinomaru Recipe

Rinse

Chill a coupe or martini glass by filling with ice water for 1 minute, then discard. Pour 0.25 oz neutral spirit or gin into the chilled glass and swirl to coat the inside; discard any excess. Set glass aside.

Combine ingredients

In a cocktail shaker, add 2 oz gin, 0.75 oz freshly squeezed lime juice, 0.5 oz yuzu cordial (or yuzu syrup), 0.25 oz simple syrup, and 0.5 egg white if using.

Dry shake

If using egg white, seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify and build foam.

Wet shake

Add 1 cup of ice to the shaker and shake hard for 10–15 seconds until the shaker is very cold to the touch and well chilled.

Fine strain

Double-strain the cocktail through a fine mesh strainer into the prepared chilled coupe or martini glass to remove ice shards and create a silky texture.

Hinomaru garnish

Using the back of a small spoon or a dropper, place a 1 tsp dot of umeboshi paste or a small drop of grenadine in the center of the drink to represent the red sun (hinomaru). If using umeboshi paste, press lightly so it sits on the foam; if using grenadine, a tiny drop will sink slightly and create the red center. Optionally finish with a thin lime slice on the rim or a strip of zest laid across the edge.

Serve immediately while the foam is fresh. Provide a small spoon if using umeboshi paste so guests can stir it into the drink if they like.