ブロッサム Blossom Recipe

Make the pink grapefruit reduction: in a small saucepan combine 2 oz fresh pink grapefruit juice and 1 tbs granulated sugar. Stir over medium-low heat until the sugar dissolves and the mixture reduces by about one-third (about 6–8 minutes) to a slightly syrupy consistency. Remove from heat and let cool completely. This yields a concentrated pink grapefruit reduction that lends body and bright bitter-fruity flavor.

Once cooled, taste and add 2 dashes pink grapefruit bitters (or 2 small dashes of a concentrated grapefruit cordial) and stir to combine. Reserve about 0.5–0.75 oz of reduction per cocktail (the recipe below uses ~0.5 oz equivalent).

Fill a shaker with crushed ice or ice cubes (about 1 cup).

Add 2 oz shochu and 0.5 oz London dry gin to the shaker.

Add 0.5 oz (about 1 tablespoon) of the prepared pink grapefruit reduction with bitters into the shaker.

Cap the shaker and shake vigorously for 8–10 seconds to chill and slightly dilute the mix.

Strain the shaken mixture into a highball or Collins glass filled with fresh ice (or serve over crushed ice if preferred).

Top the strained cocktail with 3 oz chilled ginger ale, pouring gently to preserve carbonation. Stir once lightly with a bar spoon to integrate.

Express a grapefruit peel over the drink to release oils, rim the glass with the peel, and drop the twist or wheel in as garnish.

Serve immediately. The cocktail balances the soft umami and clean profile of shochu with gin botanicals, bright bitter-sweet grapefruit reduction, and effervescent ginger ale for a refreshing, layered drink.