Awamori is the oldest distilled liquor in Japan and unique to Okinawa. It is also known as Shima-zake (Island Sake), made from rice like sake but instead distilled. It’s clean and crisp taste makes it perfect as a cocktail base and pairing with japanese flavours. I’ve decided to pair it with some yuzu juice and turn it into what I’m calling an ‘Awamori Sour’.
- 30ml of Ryukyu Bijin Awamori @japan_helios, available from @danmurphys
- 30ml of yuzu juice
- 30ml of simple syrup
- Dash of angostura bitters
- 1 cup of ice
- 1 egg white
- Grab the glass you wish to serve your cocktail in and fill it with ice to chill whilst you prepare your cocktail.
- Place the awamori, yuzu juice, egg white dash of bitters and simple syrup in a cocktail shaker. Close the lid and give it a ‘dry shake’ for 10 seconds.
- Then add in your ice and shake again until the exterior of the shaker is ice cold.
- Strain and pour into your Margarita glass.
- Tip out your ice in the glass and then using a strainer, pour your cocktail into the glass until the foam hits the top.
- Garnish with a few drops of bitters on top of the foam and create little love hearts by gently pulling a skewer or toothpick through the centre of each drop of bitters. Alternatively you can also swish the toothpick around to create more of a marbled pattern.
Watch the process