Made in Japan

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Bartender Gui Jaroschy gives specific instructions to play the Buck Owens song “Made in Japan” while drinking this sake punch: “Play it on repeat if everyone is so inclined. This is somewhat important,” he deadpans.

By

Food & Wine Editors

Published on June 10, 2015

Made in Japan Cocktail — Photo: © Lucas Allen

Total Time:

30 mins

Yield:

8

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Ingredients

Grapefruit Syrup

2/3 cup sugar
2/3 cup water
Finely grated zest of 1/2 grapefruit (about 1 tablespoon)
4 shiso leaves

Punch

24 ounces Junmai sake
16 ounces chilled green tea
8 ounces St-Germain elderflower liqueur
5 ounces Japanese malt whisky, preferably Hakushu 12-year
3 ounces fresh lemon juice
1/2 ounce yuzu juice
6 dashes of hopped grapefruit bitters
Ice
24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso leaves, smacked, for garnish

Directions

Make the grapefruit syrup

In a small saucepan, bring the sugar and water to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, 2 to 3 minutes. Let cool, then transfer to a jar, add the grapefruit zest and refrigerate overnight. Transfer the syrup to a blender, add the shiso and puree until smooth, 1 minute. Strain the syrup through cheesecloth into a jar; refrigerate until ready to use, up to 2 weeks.

Make the punch

In a large pitcher, combine 4 ounces of the grapefruit syrup with the sake, green tea, elderflower liqueur, whisky, lemon juice, yuzu juice and bitters. Refrigerate until chilled, about 2 hours. Fill the pitcher with ice and stir well. Pour the punch into eight chilled rocks glasses or stemless wineglasses and garnish with the apricot, plum and ginger slices and smacked shiso leaves.

Recipe from Food & Wine Cocktails 2015.

Made in Japan

Ingredients

Directions

Make the grapefruit syrup

Make the punch

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