Kyushiki Recipe
japanese whisky, kuro sato ginger syrup, bitters
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Ingredients
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Cocktail
Kuro Sato Ginger Syrup (if making at home)
Method
Kuro Sato Ginger Syrup (optional, make first if not using store-bought)
- 1
Combine
Place the roughly chopped fresh ginger, water, and sugar in a small saucepan.
- 2
Simmer
Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 10–12 minutes, stirring occasionally until sugar has dissolved and ginger is aromatic.
- 3
Infuse & cool
Remove from heat and let the ginger steep in the syrup as it cools for 20–30 minutes for a strong ginger flavor.
- 4
Strain & finish
Strain the syrup through a fine mesh sieve, pressing on the ginger to extract flavor. If using, stir in the dark soy sauce (about 1 tsp) for a subtle savory/umami note and darker color. Cool to room temperature before using. Yield: about 6–8 tbsp (enough for several cocktails).
Cocktail Preparation
- 5
Chill glass
If desired, chill an old-fashioned glass by filling it with ice water while you assemble the cocktail, then discard the water before pouring.
- 6
Add ingredients
In a mixing glass or directly in the chilled old-fashioned glass, add 2 oz Japanese whisky, 0.5 oz Kuro Sato ginger syrup, 2 dashes Angostura bitters, and 1 dash orange bitters (if using).
- 7
Stir
If using a mixing glass, add ice and stir with a bar spoon for about 20–30 seconds until well chilled and slightly diluted. If stirring in the serving glass with a large ice cube, stir 10–15 seconds to integrate flavors and achieve proper dilution.
- 8
Strain & serve
If you mixed in a separate mixing glass, strain the cocktail over a single large ice cube in the chilled old-fashioned glass.
- 9
Garnish
Express the oils of an orange peel over the surface by holding the peel skin-side down and giving it a quick twist; run the peel around the glass rim and drop it into the drink.
- 10
Final notes
Serve immediately. Adjust ginger syrup to taste if you prefer sweeter or spicier profile — more syrup for sweetness, less for a drier whisky-forward drink.