モジョ・ジョジョmojo Jojo Recipe

Chill glass

Place a highball or Collins glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to thoroughly chill.

Add ice to a cocktail shaker until about half full (large cubes preferred). Pour in 45 ml Ketel One vodka and 20 ml Hajime liqueur.

Add 4 dashes of Bitter Vaniglia (or vanilla bitters). If your bitters come in drops or a small bottle, use approximately 4 standard dashes.

Shake briskly for about 10–12 seconds to chill and lightly dilute the mixture. The goal is to integrate the vodka, liqueur and bitters thoroughly and slightly chill the liqueur.

Empty the chilled glass of any ice water and add 4–6 fresh large ice cubes (or crushed ice if you prefer a more diluted, colder drink).

Double-strain the shaken mixture from the shaker into the chilled glass over the fresh ice to keep the drink clear and free of small ice shards.

Gently top with 60 ml chilled sparkling sake, pouring slowly down the side of the glass to preserve effervescence.

Add 30 ml chilled soda water to lighten and lengthen the cocktail, stirring once gently with a bar spoon to combine — 2–3 slow turns suffice to keep bubbles.

Express the oils of a lemon twist or yuzu peel over the drink by holding the peel over the glass and giving it a quick twist, then run the peel around the rim and drop it into the cocktail.

Serve immediately with a straw if desired. The finished cocktail should be bright, slightly sweet-vanilla aromatic, with a crisp sake effervescence and subtle umami/citrus notes from the Hajime liqueur.