Samurai 18 Recipe
Gin Jinzu, Licor Umeshu Choya, Zumo de yuzu, Sirope de jengibre
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Ingredients
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Base spirits
Citrus & sweeteners
Garnish & finish
Method
Mixing the cocktail
- 1
Prepare shaker
Add a generous handful of cubed ice to a cocktail shaker to chill it for 10–15 seconds, then discard the small amount of meltwater if present.
- 2
Combine ingredients
Pour 2 oz Gin (Gin Jinzu), 0.75 oz Licor Umeshu (Choya), 0.75 oz fresh yuzu juice and 0.5 oz ginger syrup into the chilled shaker.
- 3
Shake
Fill the shaker with ice, cap it, and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well-chilled and slightly diluted.
- 4
Strain
Double-strain (using a Hawthorne or julep strainer and a fine mesh strainer) into a chilled coupe glass or a rocks glass over one large clear ice cube, depending on presentation preference.
Garnish & serve
- 5
Express oil from a yuzu wheel (or lemon if yuzu unavailable) over the surface of the drink by holding it skin-side down and giving it a gentle squeeze. Rub the rim lightly with the peel for aroma, then drop the wheel into the drink or rest it on the edge.
- 6
Optionally thread a thin slice of fresh or candied ginger on a cocktail pick and rest it across the glass for an aromatic accent.
- 7
Serve immediately. Encourage the drinker to sip slowly to appreciate the interplay of floral gin, sweet-tart ume, bright yuzu and warming ginger.