Moku’s Charles Chang shares two of the venue’s Japanese-driven cocktails.
Green Apple Daikon Highball
Ingredients:
- 30ml Daikon Vodka
- 15ml Granny Smith apple liqueur
- 10ml Supersawa
- 2 drops of Knobu Dashi solution (50%)*
Directions:
- Serve in a highball glass with soda (60 psi)
- Garnish with sliced daikon
Daikon Vodka
Ingredients:
- 100g sliced daikon
- 700ml vodka
Directions:
- Seal in a vacuum bag and cook at 58 degrees for 2 hours
- Strain and discard the solids
Ama Jiro
Ingredients:
- 30ml Amacha Oolong Gin
- 30ml Rinquinquin
- 30ml Oolong Tea
- 10ml Lemon juice
- 2g Saikyo Miso
- 2 dash foamer
Directions:
- Shake and double strain into the whiskey taster
- Garnish with Aosa Nori
Amacha Oolong Gin
Ingredients:
- 1g Amacha
- 20g Oolong tea leaf
- 700ml Japanese Gin
Directions:
- Steep for 40 minutes
- Fine strain and discard tea leaves
- Store in dry and cool place ready for use
