Seedlip Spice 94, Verjus Rouge, Benimosu Syrup, Adzuki Syrup, Soda, Tonic Water
Bartender Julia Momose of Kumiko | Chicago
Adapted by StarChefs | december 2022
INGREDIENTS:
Adzuki Syrup:
400 grams red bean paste
200 grams sugar
Benimosu Syrup:
100 grams purple sweet potato vinegar
400 grams sugar
To Assemble and Serve:
0.75 ounces Seedlip Spice 94 Non-Alcoholic Spirit
0.75 ounces verjus rouge
Club soda
Indian tonic water
Grated white chocolate
Grated nutmeg
METHOD:
For the Adzuki Syrup:
In a Vitamix blender, combine all ingredients and 200 grams water. Blend until smooth. Transfer to a non-reactive container and reserve.
For the Benimosu Syrup:
In a Vitamix blender, combine all ingredients and 300 grams water. Blend until smooth. Transfer to a non-reactive container and reserve.
To Assemble and Serve:
In a cocktail shaker, add Seedlip Spice 94, verjus rouge, ¾ ounce Adzuki Syrup, and ¾ ounce Benimosu Syrup. Shake to combine. Strain into a chilled coupe glass and top with club soda and tonic. Garnish with white chocolate and grated nutmeg.
