Restaurants›Molly Woo's Asian Bistro›Asahi Recipe

Asahi Recipe

Inspired by Molly Woo's Asian Bistro
Time10m
Serves1

Make Asahi Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Garnish & Finish

Ice

Method

Preparation

1

Chill glass

Place a coupe or martini glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail to chill.

2

Prepare citrus

If using a lemon twist, cut a 1/2-inch wide strip of lemon peel, avoiding too much pith. Set aside.

Mixing

3

In a shaker, combine gin (1.5 oz), dry vermouth (0.5 oz), green Chartreuse (0.25 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz), and 2 dashes of orange bitters.

4

If using egg white (0.5 oz) for a silkier texture, add it now and perform a dry shake (shake without ice) vigorously for 10–15 seconds to emulsify and build foam.

5

Add ice to the shaker and shake hard for 12–15 seconds until well chilled (or 20 seconds if you didn't dry shake).

6

Discard ice or water from the chilled glass if you used ice water. Double-strain the cocktail into the chilled coupe or martini glass to remove ice shards and any egg white solids.

Garnish & Serve

7

Express the lemon twist over the drink by holding it over the glass and giving it a quick pinch to release the oils, then run the peel around the rim and drop it into the drink.

8

Optionally grate a light dusting of fresh nutmeg over the foam for aroma and a faint spice note.

9

Serve immediately. The cocktail yields a balanced herbal, bright, and slightly sweet profile with a silky mouthfeel if egg white is used.