Jade Rabbit Recipe

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while you prepare the cocktail.

Measure and add 2 tbs gin and 1 tbs sake into a cocktail shaker.

Add 0.75 oz fresh lime juice, 0.5 oz fresh yuzu juice (or substitute), and 0.5 tbs simple syrup to the shaker.

Prepare concentrated sencha green tea: steep 1 teaspoon of high-quality sencha in 1/4 cup (60 ml) near-boiling water for 1 minute, then chill. For this recipe you will use 1 tsp of the concentrated brew. Cool before adding.

Lightly clap the 6 mint leaves and 4 basil leaves between your palms (to release aroma) then add them to the shaker with the tea concentrate.

Gently muddle the herbs with the liquids — press just enough to release oils but avoid shredding (about 4–6 gentle presses).

Dissolve 1/4 tsp white miso in 1/2 tsp cold water to make a smooth slurry. Add the miso slurry and a pinch of sea salt to the shaker. The miso brightens the cocktail with savory depth and echoes traditional East Asian flavors.

Ensure the miso is fully incorporated with the other liquids by stirring briefly in the shaker before adding ice (this prevents clumping).

If using egg white (for silkiness) add 1/2 egg white (or equivalent aquafaba) to the shaker now. This quantity gives a delicate foam; for a full foam use one whole egg white.

Dry Shake

Perform a dry shake (no ice) vigorously for 15 seconds to emulsify the egg white and aerate the drink.

Wet Shake

Add a cup of ice to the shaker and shake vigorously for 12–15 seconds until well chilled and the shaker feels very cold.

Discard the ice from the chilled serving glass and double-strain the cocktail into the glass using a fine mesh strainer to remove herb bits and tiny ice shards, producing a silky texture.

Garnish: lay a thin cucumber ribbon along the inside edge of the glass or float it on the surface. Lightly dust 1/8 tsp matcha powder over the foam using a small sieve, making a delicate green accent evocative of the jade theme.

Serve immediately. Encourage sipping slowly to appreciate the evolving aromas: herbaceous green tea and basil on the nose, bright citrus on the palate, and a subtle savory miso finish.