Sick in Japan

Scotch Whiskey, Japanese Whisky, Hojicha Tea, Cocchi Americano, Burnt Honey Syrup, Lemon, Ginger Syrup

Bartender Dan Robles of Dalva | San Francisco, CA

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Adapted by StarChefs  |  September 2026  |  Photo: Alexander Zeren

INGREDIENTS

Burnt Honey Syrup:
Honey

Ginger Syrup:
Ginger

Tea Blend:
30 grams hojicha tea leaves
5 grams Lapsang Souchong tea leaves

Batch:
Yield: 5 liters
1½ liters Scotch whisky
750 milliliters Japanese whisky
700 milliliters Cocchi Americano apéritif
15 milliliters shio koji
Yuzu tincture
700 milliliters whole milk
700 milliliters lemon juice

To Assemble and Serve:
Yield: 1 serving
Candied ginger

METHOD

For the Burnt Honey Syrup:
In a saucepan over medium heat, bring honey to a simmer. Remove from heat and add equal parts water by weight of honey. Stir to combine. Let cool. Bottle and reserve.

For the Ginger Syrup:
In a Vitamix Commercial blender, combine equal parts ginger and water. Add fifty-percent sugar by weight of ginger. Blend until well combined. Strain through a fine-mesh sieve. Transfer to an airtight container and refrigerate.

For the Tea Blend:
In a saucepan over medium heat, bring 900 milliliters water to a boil. Remove from heat. Add te leaves and let steep 20 minutes. Set aside.

For the Batch:
In a large nonreactive container, combine whisky, apéritif, shio koji, 900 milliliters Tea Blend, 700 milliliters Burnt Honey Syrup, and 350 milliliters Ginger Syrup. Add desired amount yuzu tincture. Set aside. In a saucepan over low heat, warm milk. Pour into batch and let sit 30 minutes at room temperature. Strain through a conical filter until liquid runs clear. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Pour 6 ounces Batch into a rock glass with 1 large ice cube. Garnish with candied ginger.

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