This cocktail isn’t a choice, it’s a ‘Natural Selection‘. Hakushika Sake is light and fruity, with soft kiwi, pear and apple notes. I infused it with ripe peaches to give it a lush, bright note bursting with fresh taste. Don Julio Anejo adds a wonderfully complex expression of wild honey, vanilla, and oaky butterscotch. Canton and Campari play off each other with vengeance adding a level of spice and bitter sweetness. Just in time for fresh grapefruit juice to show its true intentions with bold citrus allowing each tasting note to settle down into its rightful place.
- 1 oz Don Julio Anejo
- 1 oz Peach infused Hakushika Sake
- .25 oz Domaine de Canton Ginger liqueur
- .25 oz Campari
- .5 oz fresh squeezed grapefruit juice
- .25 oz fresh squeezed lemon juice
Combine all ingredients in a shaker. Shake well. Fine strain over ice into a rocks glass. Garnish with a grapefruit twist and a lime wedge.
Peach Infused Hakushika Sake
2 ripe juicy clingstone yellow peaches
1 750 bottle of Hakushika Sake
Cut peaches into eighths removing the pits but not the skins. Place them into a large glass pitches. Pour bottle of Hakushika Sake over the top of them and let sit for 24 hours, stirring occasionally. Strain out peaches with a cheese cloth and sake into another airtight container. Sake will keep for seven days in the refrigerator.