Kyushu is rich in ecosystems, culture and traditions. Those fantastic landscapes gave me tropical vibes that I used in the cocktail with the cantaloupe. The creaminess of Tonkotsu Ramen is the idea behind using yogurt to mimic the texture and add richness to the cocktail. I chose The Martini presentation because it is a simple but very complex cocktail, with tradition and evolution like Kyushu. When the garnish is added, it was intended to represent the Japanese flag and the image of sunrise.
Do It Yourself
MISE EN PLACE
Glass: Coupe or Martini
Ice: Kraft
Garnish: Cantaloupe Pearl
Method: Stir & Clarified
SPEC
2 Japanese Dash Yuzu Bitters
2 Japanese Dash Sakura Bitters
1oz Barley Shochu (iichiko)
2oz Yogurt Washed Imo Shochu
Add all the ingredients to the mixing glass and fill with ice. Stir for 5 to 8 seconds for quick integration and chilling, but do not dilute too much. Strain over chilled glass and garnish.
CANTALOUPE PEARLS
Cut a melon in half and, using a 1 Tsbp measuring spoon (metal, preferably), make as many balls as you can. Use the excess for the juice part.
CANTALOUPE JUICE
2 Cups Water
12gr White Sugar
300g Peeled and Chopped Cantaloupe
Blender all the ingredients
Strain and discard pulp
YOGURT WASHED IMO SHOCHU (Yield 393g)
16g Simple Syrup 1:1
100g Meyer Lemon & Cream Yogurt
200g Cantaloupe Juice
200g Imo Shochu (Satsuma Kuro Godai)
Add all the ingredients to a bowl and stir until well combined
Let it sit 4 hours, stirring every hour to re-incorporate or as needed
Coffee filter strain
Keep refrigerated
