Melbourne-based Little Lon Distilling Co has partnered with local Japanese-inspired restaurant to create a modern Japanese gin and the result is Musu Yama a spirit unique to Yakimono and with flavours yet to be seen in an Australian spirit.
Musu Yama was a project three years in the making and saw friends Brad Wilson (owner and founder, Little Lon Distilling Co.) and John Ross-Jones (Beverage Operations Manager, Lucas Restaurants) working together to create something unique.
“We wanted to create a true Japanese-Australian inspired gin that was different to anything on the market today. A gin with unique ingredients that delivered the fire and energy of Yakimono, but also honoured a great Melbournian,” Brad explained.
Brad and John brought in Lynden Barnes (Venue Manager & Brand Ambassador, Little Lon Distilling Co.) and Taylor Spelt (Head Distiller, Little Lon Distilling Co.) to create the gin and as you would expect it took several recipes before the team was happy with the botanical combination for Musu Yama.
The gin is juniper forward and also utilises fresh Australian ingredients to add fresh citrus and pink pepper with nashi pear and quandong bringing a soft apricot flavour.
John said: “Cocktails have been a key focus of Yakimono since we opened. We love experimenting with different flavours and spirits, and Musu Yama has allowed us to create a range of interesting cocktails that complement the menu.”
As for the name, Little Lon Distilling has a tradition of naming gins after characters from Melbourne’s history and so Brad reached out to historian and founder of Melbourne Historical Crime Tours Michael Sheldon to find a ‘Japanese rogue’ who could bring this gin to life.
“This is when Michael told us about ‘George’ Musu Yama,” Brad said. “He was an early Melbourne food and beverage entrepreneur out to prove himself. Originally hailing from Japan, he opened a small tearoom in the CBD that was raided by the police in 1907. He went on to open a number of restaurants throughout the city.”
Little Lon has also previously partnered with Eva’s Restaurant and Bar and Miss Mi Restaurant at the Movenpick Hotel in Melbourne to create other bespoke gins and is open to talking to other venues to see if values and the stars align to create unique spirits.
Yakimono’s Musu Yama Raiju
Ingredients:
- 30ml Little Lon x Yakimono Musu Yama Gin
- 15ml Aperol
- 15ml Apricot Brandy
- 30ml Beetroot Syrup (recipe below)
- 5ml Yuzu Juice
- 30ml Lemon Juice
- 15ml Egg White
- 2 Dashed Apricot & Smoked Hickory Bitters
Directions:
- Add all ingredients to a cocktail tin
- Shake vigorously with ice
- Strain liquid into other tin and discard ice
- Dry shake for 10 seconds
- Double strain into a chilled Collins glass
- Garnish with Yuzu Marshmallow (a bought in marshmallow spritz with Yuzu Bitters and then rolled in a citrus sherbet consisting of Malic Acid, Citric Acid and Yuzu Dust)
Beetroot syrup
(to make 1ltr, volume can be edited depending on how much syrup you wish to make)
- 350g Fresh Beetroot (peeled/washed and cut into small chunks)
- 350g Rapadura Sugar
- 350ml Boiling Water
- 1 Vanilla Pod (cut and scrape out inside for maximum flavour)
- 20g Coriander Seed (crushed using pestle and mortar)
- 5g Sansho Pepper
- 200ml Balsamic Vinegar
Directions:
- Add sugar to boiling water and stir until dissolved
- Add beetroot plus spices to the liquid, add to a zip lock bag and sous vide at 55C for 90 minutes
- Alternatively add ingredients to a pan and gently cook on a low heat for 30 minutes
- Allow infused liquid to cool, fine strain and add vinegar
- Stir, funnel into a bottle and keep in the fridge for up to 4 weeks.
