Japanese Martini Recipe
Roku gin, Haku vodka, yuzu infused vermouth
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Ingredients
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Cocktail
Optional: Yuzu-infused Dry Vermouth (if making at home)
Method
Optional: Yuzu-infused Dry Vermouth (if making at home)
Infuse vermouth
Place 1 cup of dry vermouth in a clean jar. Add one piece of fresh yuzu peel (avoid the bitter white pith; use only the yellow/orange outer peel). Seal the jar and let it steep at room temperature for 6–12 hours for a light infusion, or up to 24 hours for a stronger yuzu character. Taste periodically. Once the vermouth has reached the desired intensity, remove the peel and transfer the infused vermouth to a bottle. Store in the refrigerator and use within 2–3 weeks.
Cocktail Preparation
Combine spirits
In a mixing glass, add 2 oz Roku gin, 0.5 oz Haku vodka, and 0.5 oz yuzu-infused dry vermouth.
Add ice and stir
Fill the mixing glass with ice (about 6 cubes). Stir gently and consistently for 20–30 seconds (roughly 20–30 full stir rotations) until the mixture is well chilled and slightly diluted. The drink should become cold to the touch and the outside of the mixing glass should develop light frost.
Strain
Discard ice or water from the chilled serving glass. Using a julep or Hawthorne strainer, double-strain the cocktail into the chilled coupe or martini glass to remove any small ice shards.
Garnish and serve
Express the lemon peel over the drink by holding it with the outer (oily) side facing down and giving it a quick twist to release oils across the surface. Run the peel around the rim if desired, then drop the peel into the drink as garnish. Serve immediately.