最澄 Saichō Recipe

Brew and combine

Brew 150 ml of very strong black tea (use 2–3 tea bags or 2 tbsp loose leaf) and let steep for 5 minutes. While still hot, stir in 150 g granulated sugar until fully dissolved. Cool to room temperature, then refrigerate. Yields about 150 ml concentrated tea syrup. Use 0.75 tbsp per cocktail.

Chill an old-fashioned or rocks glass. If using, place a large ice sphere or block in the glass and set aside while you mix.

In a cocktail shaker, combine 2 tbs (approx. 30 ml) Nikka From The Barrel, 0.5 tbs (approx. 7.5 ml) grey vetiver liqueur, 0.75 tbs (approx. 11 ml) tea syrup, 0.5 tbs (approx. 7.5 ml) fresh lime juice and 2 dashes vanilla bitter.

Add 6 ice cubes to the shaker. Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Double-strain the mixture into the chilled glass over the large ice sphere (or over fresh ice if you prefer). Double-straining removes fine ice shards for a smoother presentation.

Express the oils of a lime twist over the surface by holding the twist skin-side down above the drink and giving it a quick bend, then rub the rim with the twist and drop it into the glass (or rest a lime wheel on the edge).

Optional: for an herbal smoky aromatic accent, lightly clap a small sprig of rosemary (or a dried vetiver blade if available) to release aromatics and lay it across the glass or suspend it above the drink for aroma.

Serve immediately and sip slowly to appreciate the balance of high-proof whisky, earthy vetiver, the tannic-sweet tea syrup and bright lime/vanilla notes.