For cocktail recipes, go to bcliquorstores.com /recipe-search.
Sushi Smash
This creative take on a whisky smash is inspired by the sushi experience at an omakase restaurant. Pulling elements like ginger, lemon and jalapeño right off the plate, this well-balanced cocktail has just the right amount of sweetness, citrus and spice.
1½ oz (45 ml) Nikka Days Blended Whisky 1 oz (30 ml) Nakano Kuni Zakari Umeshu ¾ oz (22 ml) fresh lemon juice ½ oz (15 ml) Ginger Jalapeño Syrup * 1 slice jalapeño and 1 piece candied ginger on a skewer, for garnish
In a cocktail shaker, combine whisky, plum wine, lemon juice and Ginger Jalapeño Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice, place jalapeño ginger skewer on top and serve.
Nikka Days Blended Whisky $62.99 Japan 460855 700 ml Nakano Kuni Zakari Umeshu $12.99 Japan 568907 300 ml
* To make Ginger Jalapeño Syrup, in a small saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add equal parts sliced ginger and jalapeño so that their total volume matches volume of sugar. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and cool in refrigerator before using.
37
Powered by FlippingBook