Hiroshima Recipe

Steep

Warm 6 oz of water until just off a boil (about 200°F / 93°C). Place 2 tablespoons jasmine tea leaves (or 2 sachets) in a heatproof container and pour the hot water over. Steep 3–4 minutes to avoid excessive bitterness; jasmine aroma should be pronounced but delicate.

Combine & Rest

Strain the tea to remove leaves and allow to cool to room temperature (about 20–30 minutes). Combine cooled jasmine tea with 12 oz soju in a clean bottle. Seal and rest in the refrigerator at least 4 hours, preferably overnight, for flavor melding. Use 3 oz of this infused soju per cocktail.

Make syrup

In a small saucepan combine 0.5 cups sugar and 0.5 cups water. Add 2 tablespoons chopped/bruised lemongrass. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 3–4 minutes to extract lemongrass flavor.

Cool & Strain

Remove from heat, let cool to room temperature with lemongrass steeping an additional 10 minutes. Strain out solids, transfer syrup to a jar, refrigerate. Syrup will keep for up to 2 weeks. Use 0.5 oz per cocktail.

Prep glass

Chill a coupe or martini glass in the freezer or fill with ice water while you mix the drink.

Muddle chili

In a cocktail shaker, place 1/2 of a Thai red chili (seeds removed for less heat if desired) and gently muddle 6–8 times to release oils and heat. Use a muddler or the back of a bar spoon. Do not over-macerate or the drink will become too spicy and bitter.

Dry shake

To the shaker add 3 oz jasmine-infused soju, 0.75 oz fresh lemon juice, 0.5 oz lemongrass simple syrup, and 1 large egg white. Dry shake (no ice) vigorously for 20–30 seconds. This emulsifies the egg white and creates a rich foam.

Wet shake

Add 1 cup of ice to the shaker and shake hard for 10–15 seconds until exterior of shaker is very cold. This chills and dilutes the cocktail properly and refines the foam.

Double strain & serve

Discard ice and water from the chilled glass. Double strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove chili bits and ice shards, ensuring a silky foam top.

Garnish

Optional: very lightly spritz 1/4 oz jasmine tea (cooled) over the foam for aroma (do not soak). Garnish with a thin slice of Thai red chili laid on the foam and a lemongrass stalk or twist anchor. Serve immediately.

Adjustments & Notes

If you prefer more heat, muddle the chili with seeds or add a thin slice inside the drink before shaking. For a stronger citrus presence, increase lemon juice to 1 oz and reduce soju by 0.25–0.5 oz. Always use fresh lemon juice and fresh egg white; to reduce risk use pasteurized egg white if desired.