Hinode

Sake Vermouth, St. Agrestis Paradiso Aperitivo, Espelette Chile Liqueur, Japanese Bitters

Bartender Javelle Taft of Death & Co. | New York
Yield: 1 cocktail

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Adapted by StarChefs | JAnuary 2023

INGREDIENTS:

Citric Acid Solution:
100 grams citric acid powder

 To Assemble and Serve:
1½ ounces St. Agrestis Paradiso Aperitivo 
1½ ounces Oka Kura Japanese Bermutto Sake Vermouth
½ ounce Giffard Piment d’Espelette
¼ ounce simple syrup
2 dashes Shiso Japanese Bitters
Shiso leaf

METHOD:

For the Citric Acid Solution:
In a nonreactive container, mix citric acid powder and 400 grams water until powder is fully dissolved. Set aside.

To Assemble and Serve:
In a shaker, combine aperitivo, vermouth, chile liqueur, simple syrup, bitters, 1 teaspoon Citric Acid Solution, and 3 ounces filtered water. Carbonate using an iSi siphon or another carbonating apparatus. Pour into a Collins glass with ice. Garnish with shiso.

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