The Mizuwari has become quite the staple on our menu, changing weekly depending on where the team draws inspiration from. In essence, the Mizuwari is simply whisky and water, but we infuse the water with different flavours each week. Similar to the Japanese tea ceremony, the attention to detail and time spent making such a simple drink is what makes it delicious.
INGREDIENTS
Raw ingredients:
- Toki Japanese whisky
- Akashi-Tai Umeshu sake
- 230g ginger, peeled and cut into 1cm thick slices, 1.4l water
- 10g citric acid powder, 100ml water
- 150g caster sugar, 75ml water
- Fine salt
Cocktail specification:
- 50ml Toki Japanese whisky
- 10ml Akashi-Tai Umeshu sake
-
95ml cold infused ginger water (method below)
- 5ml acid (method below)
- 5ml simple sugar syrup
- A pinch of fine salt
METHOD
Make your components:
Ginger infused water
Peel and chop your ginger into 1cm slices and add to a pan with 1.4 litres of water. Bring it to the boil and reduce to a simmer for 10 minutes. Remove from the heat and let the ginger steep in the warm water for at least half an hour or overnight in the fridge.
Citric acid solution
Mix 10g of citric acid powder with 100ml of water, whisk to combine and decant into a container. This can be used for adding an acidic note to all home cocktails.
Simple sugar syrup
Add 150g caster sugar to 75ml water and dissolve over a low heat. Once dissolved, take it off the heat and decant into a sterilized bottle to be stored in the fridge for use in future cocktails.
Build your cocktail:
To a highball glass, add ice and stir continuously until the glass is chilled and the ice is compact. Pour out any excess water.
Add your components and combine in the glass, starting with syrup, then ginger water, a pinch of salt, acid solution, sake and then the whisky. Stir continuously to combine.
