Dalia Recipe

Muddle and strain

Place 3 peeled cucumber slices in a mixing glass or small bowl. Muddle gently to release juice (about 10–15 seconds). Pass the cucumber mash through a fine mesh strainer or cheesecloth into a small container, pressing to extract as much clear juice as possible (approximately 0.5 oz). Reserve the clarified cucumber juice for the cocktail. Discard solids.

Dry shake (no ice)

Add to a cocktail shaker: 2 oz Japanese whisky, 0.5 oz Nocino, 0.5 oz dry sake, 0.5 oz fresh lemon juice, the reserved 0.5 oz cucumber juice, 1 large egg white, and 3 dashes umami whisky bitters. Add the 0.05 tsp toasted sesame oil (use a dropper or very small measuring spoon). Seal the shaker and dry-shake vigorously for 20–30 seconds to emulsify the egg white and incorporate the sesame oil.

Wet shake (with ice)

Open the shaker, add 6 ice cubes, reseal, and shake vigorously for another 15–20 seconds until the exterior is frosty and the mixture is well-chilled.

Double-strain the shaken cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass. If you prefer on the rocks, strain over a large ice cube in a rocks glass.

Express the lemon peel over the drink: hold peel over the surface and give a quick twist to release oils, then rub the rim with the peel and drop it in as garnish.

Optionally add one light spritz of the Billy Joe Sake Akari Cucumber Lemon Egg Sesame white aromatic (if you have a prepared spray) or add 1 additional dash of the umami whisky bitters on the foam for aroma and visual contrast.

Serve immediately. Before serving, you can grate a tiny pinch of lemon zest onto the foam for a fresh aroma or very lightly drizzle an extra 1–2 drops of toasted sesame oil on the foam for an intensified sesame note — use sparingly to avoid overpowering the drink.