Skip to main content

The Adzuki Sour

People who are following this blog - or simply know me, predict that I am not so keen on vodka. Yeah - as many other craft bartenders, I do think, that vodka is the lazy bartender spirit, - that it makes ok, but never great drinks; - that it should not have been ever invented...

Sounds extreme? I know!

But reality is, that guests are asking for vodka drinks and they sell. Yeah- not because vodka is convincing due to its quality - but because the producing/distribution companies are spending millions and billions into the product positioning, marketing, bribing [well... go figure].

And sometimes, you just can't fight against windmills - can you?

One thing, which I really like to bring forward, was the Blue Jade beverage program. Blue Jade is the Pan Asian restaurant at the Ritz Carlton Dubai - and they have a great reputation within the Dubai dining scene.
And point is: it is kinda fun to play with a specific concept, with specific constraints and expectations.

In the following posts I feature a couple of drinks I came up with, which turned out really great. First of all:

via - obviously without
strawberry jello garnish
The Adzuki Sour
No - adzuki doesn't mean anything fancy - these are just the red small beans, which are the ingredient for the sweet dessert bean paste, which is so popular in Japan.

5 cl toasted mochi infused vodka [used Russian Standard, but any rather modern neutral vodka would do]
2 cl adzuki bean syrup
2 cl freshly squeezed lemon juice
1 piece strawberry jello.

Pour all ingredients except of the strawberry jello into a prechilled ice filled Boston glass [or other shaker].
Shake very strong for at least 18 seconds.
Strain into a prechilled rock glass over ice cubes.
Garnish with the strawberry jello.

Adzuki Syrup
Use one small "brick" adzuki paste - add it to a blender with 3 cups of sugar and 2 cups of water.
Blend until totally smooth [a couple of minutes].
Strain through a cheese cloth or similar.
Label and refrigerate!

Toasted Mochi infused Vodka
Toast "brick" of mochi under the salamander [or toaster oven] until puffed up and golden on the edges.
Add into a container and pour 250 ml vodka over it - the vodka will taste after only few minutes toasty and slightly like mochi [it actually taste very similar like genmaicha without the tea component].
After one day or so strain, label - no refrigeration needed!

I am not often surprised, if it comes to creating cocktails. Yeah - some things are working better and some worse - but this drink just totally took my attention.
It just taste so bright - the mochi and the bean is just underlying flavors which just work so good. One of the few vodka drinks, which really can compete against other spirit cocktails.
The strawberry jello is just a disk of homemade strawberry gelatin dessert [which encapsulates a slice of strawberry] - just makes the drink prettier.

And - sometimes strange coincidences happen [or your subconsciousness steers you into a direction, and you just realize it later] - there is a renowned Japanese dessert, which just features the main ingredients of this cocktail: The Ichigo Daifuku  

So how does it taste? It is surprisingly lemony! There are hints of the toasty mochi coming through, and the starchy sweetness of the red bean syrup. It is a very bright drink, still robust, complex... really great.
I almost would like to pretend, that it is mochi infused spirit and not calling it vodka... I have a reputation to defend!


Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.

I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:

I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.

We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…