Скачать или смотреть i fantasize too much (kyoto autumn cocktail).

i think this is a #shorts ?

KYOTO AUTUMN

a friend of mine, Josh, lent me his copy of the @aviarycocktails cocktail book. if you have ever heard of Alinea in Chicago, The Aviary is their award winning cocktail bar (think of a michelin-level cocktail bar).

when Drizly asked me to make a cocktail recipe video with the 100% rice-distilled and AAPI-owned Kikori Whisky - i didn’t want to make just any whisky cocktail. i wanted something interesting, innovative, and (probably) laborious. The Aviary cocktail book would have just what i was looking for.

on page 180 of their book, i found the Kyoto Autumn. at first glance, it’s minimal and dark (just my style), but upon reading the recipe, this is one of the most laborious cocktail recipes i’ve ever done.

i also just learned that whisky can also be spelled whiskey, and that’s very confusing to me now.

KYOTO AUTUMN RECIPE

2 oz - whisky dashi
0.5 oz - burnt sugar syrup
0.25 oz - cynar amaro
5 drops - bittermens burlesque bitters
10 drops - togarashi tincture
3 drops - smoked salt solution
3 drops - toasted sesame tincture

1 - sake masu box
optional - japanese cedar wood bundle (as incense)
immersion circulator (sous vide)
propane torch
vacuum sealer
kitchen scale

method
combine all ingredients except sesame tincture with ice in a cocktail mixing glass
stir until chilled, then strain into small masu box
garnish with sesame tincture

optional - light cedar bundle, extinguish flame, and rest on corner of masu box


WHISKY DASHI

600 g - kikori whiskey
26 g - dried shiitake mushrooms
8 g - kombu
8 g - soy sauce

method
combine all ingredients in vacuum bag
sous vide at 80C for 1 hr
strain through chinois/strainer
transfer to glass bottle and place in fridge to cool

BURNT SUGAR SYRUP

200 g - sugar
100 g - water

method
in a small saucepan over med-heat, cook sugar until 425F
sugar will become very dark, smoking slightly
immediately drop to low heat, and carefully add water in small amounts
slowly add water, stir until combined
strain and cool completely, keep in fridge

SMOKED SALT WATER SOLUTION

20 g - applewood chips
250 g - ice cubes
35 g - smoked salt

method
place ice in heat-proof bin
place wood chips in heat-proof bowl, and then inside bin
using a torch, light wood, then cover bin with aluminum foil tightly
allow to smoke for 20min covered, then repeat 4 more times (1hr 40min total)
strain smoked water through chinois
combine 100 g of smoked water with smoked salt
stir/shake until dissolved, then strain through chinois
transfer to dropper bottle

TOGARASHI TINCTURE

25 g - togarashi
150 g - 190 proof neutral grain spirit

method
combine all ingredients in vacuum bag
sous vide at 75C for 10min
immediately chill in ice bath
strain through chinois, then coffee filter/cheesecloth
transfer to dropper bottle

TOASTED SESAME SEED TINCTURE

100 g - white sesame seeds
100 g - 190 proof neutral grain spirit

method
heat oven to 350F, spread sesame seeds on tray
toast in oven for 15min, stirring occasionally, until golden brown and fragrant, then let cool completely

combine all ingredients in vacuum bag
sous vide at 75C for 1 hr
immediately chill in ice bath
strain through chinois, then coffee filter/cheesecloth
transfer to dropper bottle