Japanese Whiskey, Wasabi, Passionfruit, Lime, White Creme de Cacao, Vanilla, and Orange
Bartender Stacey Swenson | New York
Yield: 1 cocktail
Adapted by StarChefs | May 2021
INGREDIENTS:
Wasabi-Passionfruit Syrup:
160 grams boiling water
160 grams white sugar
12 grams wasabi powder
80 grams passion fruit puree
Vanilla-Islay Mist:
1 ounce peated Islay Scotch
1 ounce vnlla Extract Co. All Natural Vanilla Extract + Orange
Assembly:
1 ½ ounces Japanese whiskey
½ ounce Giffard white creme de cacao
¾ ounce Wasabi-Passionfruit Syrup
¾ ounce fresh lime juice
¼ teaspoon vnlla Extract Co. All Natural Vanilla Extract + Orange
Pinch of salt
METHOD:
For the Wasabi-Passionfruit Syrup:
Combine the water, sugar, wasabi powder and passion fruit. Stir well.
For the Vanilla Islay Mist:
Combine the scotch and extract into an atomizer.
To Assemble and Serve:
Combine all ingredients in a shaker tin with ice. Shake and strain into a snifter glass over fresh crushed ice. Garnish with a mint spring, grated white chocolate and a spritz of the Vanilla-Islay mist.
