Restaurants›Lot Six Bar & Restaurant›Ilha Formosa Recipe

Ilha Formosa Recipe

Inspired by Lot Six Bar & Restaurant
Time25m
Serves1

Toki Japanese Whisky, Madeira, Pineapple, Oolong Tea, Honey, Lemon, Bitters, Coconut Milk, Tofu

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Ingredients

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Cocktail Base

Clarifying / Texture Elements

Garnish & Bitters

Method

Make Oolong Tea & Honey Syrup

1

Brew and cool tea

Brew 1 tablespoon of oolong tea leaves (or one tea bag) in 4 oz of near-boiling water for 3 minutes. Strain and cool to room temperature (about 10–15 minutes) or chill briefly in the fridge. Use 1 oz cooled tea for the cocktail.

2

Prepare honey syrup

If you don't have honey syrup, combine equal parts honey and hot water (e.g., 2 tablespoons honey + 2 tablespoons hot water). Stir until fully dissolved. Cool before use.

Clarify with Tofu (optional, for silky texture)

3

Blend whisky mixture with tofu

In a blender, combine the silken tofu (1 oz), 2 oz Toki whisky, 0.5 oz Madeira, 2 oz pineapple juice, 1 oz cooled oolong tea, 0.5 oz lemon juice, and 0.5 oz honey syrup. Blend on medium for 20–30 seconds, until completely smooth. The tofu acts as a fining/texture agent and will create a silky emulsion.

4

Strain (optional for clarified version)

For a clarified, smooth cocktail, strain the blended mix through a fine-mesh strainer or a double layer of cheesecloth into a clean container. If you prefer a slightly rustic, unstrained froth, skip this step and proceed.

Final Shake & Emulsify

5

Dry shake (if using egg white)

If using egg white for extra foam: add the 0.5 oz egg white to the (strained or unstrained) blended mixture and combine in a cocktail shaker. Dry shake (no ice) vigorously for 15–20 seconds to build foam.

6

Wet shake with ice

Add ice to the shaker and the 1 oz coconut milk. Add 2 dashes of Angostura bitters (reserve 1 dash for garnish). Shake vigorously for 10–15 seconds to chill and further emulsify. The coconut milk and tofu/egg white will create a silky, pillowy texture.

7

Double strain into glass

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh large ice if you prefer on the rocks). Double straining removes any remaining solids and yields a smooth drink.

Finish & Garnish

8

Finish with 2 more dashes of Angostura bitters on the foam. Optionally, use a toothpick to create a simple design by dragging the bitters. Add a pinch of grated nutmeg or cocoa on top if desired. Garnish with a pineapple wedge or a piece of dehydrated pineapple on the rim.