Made in Japan

Name: Made in Japan
Ingredients: 2/3 cup sugar; 2/3 cup water; Finely grated zest of 1/2 grapefruit (about 1 tablespoon); 4 shiso leaves; 24 ounces junmai sake; 16 ounces chilled green tea; 8 ounces St-Germain elderflower liqueur; 5 ounces Japanese malt whisky, preferably Hakushu 12-year; 3 ounces fresh lemon juice; 1/2 ounce yuzu juice; 6 dashes of hopped grapefruit bitters; Ice; 24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso leaves, smacked, for garnish

13 ingredients

9 steps

Ingredients

2/3 cup sugar
2/3 cup water
Finely grated zest of 1/2 grapefruit (about 1 tablespoon)
4 shiso leaves
24 ounces junmai sake
16 ounces chilled green tea
8 ounces St-Germain elderflower liqueur
5 ounces Japanese malt whisky, preferably Hakushu 12-year
3 ounces fresh lemon juice
1/2 ounce yuzu juice
6 dashes of hopped grapefruit bitters
Ice
24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso leaves, smacked, for garnish

Directions

1

Make the grapefruit syrup In a small saucepan, bring the sugar and water to a boil.
2

Simmer over moderate heat, stirring, until the sugar dissolves, 2 to 3 minutes.
3

Let cool, then transfer to a jar, add the grapefruit zest and refrigerate overnight.
4

Transfer the syrup to a blender, add the shiso and puree until smooth, 1 minute.
5

Strain the syrup through cheesecloth into a jar; refrigerate until ready to use, up to 2 weeks.
6

Make the punch In a large pitcher, combine 4 ounces of the grapefruit syrup with the sake, green tea, elderflower liqueur, whisky, lemon juice, yuzu juice and bitters.
7

Refrigerate until chilled, about 2 hours.
8

Fill the pitcher with ice and stir well.
9

Pour the punch into 8 chilled rocks glasses or stemless wineglasses and garnish with the apricot, plum and ginger slices and smacked shiso leaves.