Aga Punch Recipe

Prepare syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Add 2 tsp dried culinary lavender to the simmering syrup. Reduce heat to low and simmer gently for 3 minutes, stirring occasionally.

Remove from heat and let steep for 15 minutes to extract lavender aroma without becoming floral-bitter.

Strain syrup through a fine mesh sieve to remove lavender buds. Cool to room temperature, then refrigerate. Yields about 1 cup. Use 3/4 oz per cocktail.

Combine 1/2 cup honey and 1/2 cup warm water in a jar. Stir or shake until fully combined and smooth. Cool. Keeps refrigerated for up to 2 weeks. Use 1/4 oz per cocktail.

Chill: If desired, chill serving glass (a rocks glass or small tumbler) in the freezer for 5–10 minutes.

Combine ingredients: In a cocktail shaker, add 6 oz Kirinzan Classic sake, 0.5 oz fresh lemon juice, 0.5 oz yuzu juice, 0.75 oz lavender simple syrup, 0.25 oz honey syrup, and 2 dashes orange bitters.

Ice and shake: Add a handful of ice (~1 cup) to the shaker and shake vigorously for 8–10 seconds. The goal is to chill and lightly dilute the sake while integrating the citrus and syrups.

Strain: Double-strain (fine mesh if available) into the chilled glass over fresh ice (large cube or crushed, depending on presentation). For a lighter, spritz-style drink, pour without ice into a chilled coupe and top with sparkling water.

Top (optional): If you prefer a spritzed finish, top with 2 oz chilled sparkling water and gently stir once to combine.

Garnish: Express a lemon twist over the drink to release oils, run it around the rim if desired, and place it on the glass. Add a fresh lavender sprig for aroma. Serve immediately.

Notes: Adjust lavender syrup from 0.5–1 oz depending on how floral you want the drink. Use high-quality yuzu or a reputable yuzu concentrate for best balance with lemon.