Memento Awamori

Awamori, Ron-Mirin, Kokuto Coffee Elixir, Salt

Bartender Lukas Smith of No Goodbyes at The Line DC | Washington, D.C.

---

Adapted by StarChefs  |  March 2026  |  Photo: Will Blunt

INGREDIENTS

Ron-Mirin:
2 liters white rum
1 kilogram shio koji
700 grams purple sweet potatoes, steamed and cubed

Gentian Root Extract:
10 milliliters chopped gentian root
100 milliliters vodka

Kokuto Coffee Elixir:
Yield: 1 liter
150 grams Okinawan black sugar
50 grams aquafaba
2 milliliters vanilla extract
½ gram xanthan gum
850 milliliters coffee concentrate

To Assemble and Serve:
Yield: 1 cocktail
30 milliliters 10-year awamori
Maldon salt

METHOD

For the Ron-Mirin:
Place all ingredients in a Vitamix Commercial blender. Blend until smooth. Transfer to a nonreactive container. Seal and let ferment 6 months. Strain through a cheesecloth. Bottle and reserve.

For the Gentian Root Extract:
In a nonreactive container, combine all ingredients. Cover and let sit 1 week at room temperature. Strain, bottle, and reserve.

For the Kokuto Coffee Elixir:
In a nonreactive container, combine sugar, aquafaba, vanilla, xanthan gum, and 15 milliliters Gentian Root Extract. Gently mix to combine. Add half of the coffee concentrate. Using a Vitamix Commercial immersion blender, blend until well combined. Add remaining coffee concentrate. Blend until fully incorporated. Bottle and refrigerate.

To Assemble and Serve:
In a shaker with ice, combine awamori, 60 milliliters Kokuto Coffee Elixir, and 15 milliliters Ron-Mirin. Shake until chilled. Strain and dry shake to aerate. Strain into a desired serving glass. Finish with salt.

---