魔女の宅急便 Kiki Recipe

Make the reduction

Combine 1 cup chinotto soda (or strained chinotto juice) and 1/4 cup granulated sugar in a small saucepan over medium heat.

Stir until the sugar dissolves, then bring to a gentle simmer. Reduce heat to maintain a low simmer and reduce the liquid until it thickens slightly and measures roughly 1/4 cup (about 12–15 minutes). The reduction should coat the back of a spoon; it will thicken more as it cools.

Remove from heat, stir in 1 teaspoon fresh lime zest, and let cool to room temperature. Transfer to a clean jar and refrigerate if not using immediately. (Keeps 1–2 weeks refrigerated.)

Chill a coupe or rocks glass by filling with ice and setting aside, or place in freezer for a few minutes.

In a cocktail shaker, add 2 oz tequila blanco, 0.5 oz mezcal, 0.75 oz fresh lime juice, and 0.5 oz yuzumon (or 0.5 oz yuzu liqueur/substitute).

Add 0.5 oz of the chinotto reduction to the shaker. (Adjust 0.25–0.75 oz to taste depending on desired sweetness/bitter balance.)

Fill the shaker with ice, secure the lid, and shake vigorously for 10–12 seconds until well chilled.

Discard ice from the chilled serving glass and fine-strain the cocktail into the glass.

If using, place a tiny spritz (about 0.25 tsp) of mezcal over the top for an aromatic finish.

Garnish with a lime wheel or a small lime wedge on the rim. Optionally, finish with a very light pinch of flaked sea salt on the lime or the rim to enhance the citrus and bitter notes.

Serve immediately and enjoy.