Awamori Sunrise 2021 – Cocktail Recipes
Mexican Food Pairings
Nick’s Food Pairing: Carnitas or Al Pastor Tacos w/ corn tortillas, Tortilla Chips and a mild or roasted salsa
Hana Shimauta Highball
Serves one
2 oz Hana Shimauta
4 oz Topo Chico
Fresh Orange Peel
Ice
Collins/ Highball Glass
Preparations: Freeze or chill your Hana Shimauta and serving glass well. Add ice and Hana Shimauta to your glass, stir a few times. Add 4oz of Topo Chico to the top and gently lift your ice once to mix (keeps your bubbles from disappearing). Twist your orange peel over the top of the drink and place inside or remove the peel (up to you)! Enjoy.
Notes: 1 part Hana Shimauta, 2 parts Topo Chico.
Feel free to substitute orange with mandarin or another citrus. Topo Chico’s minerality and savoriness go best with this drink but feel free to sub it for another high carbonation sparkling water.
Hana Shimauta is the perfect spirit for this because of its lighter and more refreshing flavor profile.
Mizuho Margarita
Serves one
2 oz Mizuho
1/2 oz Simple Syrup
1/2 oz Lime Juice
(about half a lime)
Lime Wheel (seen in picture)
Ice
Stemmed Cocktail Glass
Preparations: In a shaker, add ice, lime juice, simple syrup, and Mizuho. Shake well, you’re looking to create a froth/foam layer when poured out. Strain into your glass and garnish with a lime wheel.
Notes: Equal parts simple syrup and lime juice, double the amount those two combined of Mizuho.
If you want to quickly make simple syrup, add equal parts water (room temp or slightly warm) and sugar in a small leak-proof container and shake until clear!
You can also garnish your glass with a salt rim by running a lime around the rim of your glass and dip it in salt.
Mizuho’s richer, earthier, umami profile matches well with the lime and salt.
Nick’s Food Pairing: Flan
Sakura Yamakawa is a gem of a kuusu (aged awamori) and should be enjoyed as is. Pictured is the traditional serving vessel called a kara kara and the cutest, smallest serving cups you’ve ever seen are called chibuguwa.
Italian Food Pairings
Christina’s Food Pairing: ‘Nduja stuffed arancini w/ arrabbiata sauce
(prepared by Brian Ho/luckofthedice)
Mizuho Smoked Maple Caesar
Serves one
1.5 oz Mizuho
1 oz Infused Mizuho (Tomato, Basil, Smoked Maple Extract, pinch of salt)
0.5 oz Living Maple Apple Cider Vinegar
2 oz Tonic Water
Ice
Celery or Pickled Vegetables
Collins/ Highball Glass
What’s a Caesar?
It’s a Canadian (Alberta/Calgary) Bloody Mary! (Did you know Christina is located in Toronto?) It typically contains vodka, clamato juice, pepper, hot sauce, and Worcestershire sauce. Usually served with ice in a tall, celery salt-rimmed glass, garnished with a stalk of celery and wedge of lime.
Preparations: Add Mizuho, Infused Mizuho, Maple Apple Cider Vinegar to your glass. Add ice and stir well to mix, chill, and melt ice a little. Top with Tonic Water (about 2oz) and add more ice if needed. Gently lift your ice from the bottom once or twice to mix. Garnish with a celery stick or lightly pickled vegetables.
Notes: Try this cocktail with something cheesy and fried (mozzarella sticks, anyone?) with a nice, spicy tomato sauce. Feel free to substitute with whatever ingredients you have on hand! Try breaking up the “Living Maple Apple Cider Vinegar” into Apple Cider Vinegar or Verjus and Maple Syrup (the real stuff).
Christina’s Food Pairing: Cartoccio of Quebec turbot, caper berries, fermented tomatoes, basil, compound butter
(prepared by Brian Ho/luckofthedice)
Bamboo-inspired Cocktail w/ Hana Shimauta
Serves one
1.5 oz Hana Shimauta
0.5 oz Dry Vermouth
0.5 oz Fino Sherry (Tio Pepe)
0.5 oz Dry Curacao
Ice
Nick and Nora Glass
Preparations: Add Hana Shimauta, Dry Vermouth, Fino Sherry, Dry Curacao, and ice in a mixing glass. Stir well to mix and chill. Strain into a Nick and Nora glass. Enjoy!
Notes: Try this cocktail with a white fish and the similar flavors of tomato, caper berries, and basil. The oiliness from the fish and texture of the vegetables pair beautifully with the texture of this cocktail. Christina loves the richness and body the curacao gives this drink to match this fish dish.
Christina’s Food Pairing: Caffe d’orzo latte chocolate truffles, toasted barley, ganache
(prepared by Brian Ho/luckofthedice)
Christina keeps it simple for the amazing Sakura Yamakawa aged awamori. Have it straight paired with chocolate truffles (darker chocolate preferred)! The truffles she had prepared are flavored with barley coffee to match the toasty, caramel notes of the Sakura Yamakawa.
Southern Hospitality & Entertainment Inspired Food Pairings
Kellie’s Food Pairing: Marinated anchovies w/ Georgia grapefruit, celery, and olive oil
Gibson w/ Hana Shimauta
Serves one
2 oz Hana Shimauta
1 oz La Quintinye Blanc Vermouth
1 bar spoon/1 tsp Onion Brine (from Cocktail Onions)
Cocktail Onions
Lemon Peel
Ice
Preparations: Add Hana Shimauta, Vermouth, Onion Brine, and Ice in a mixing glass. Stir well to mix and chill. Strain into a coupe or martini glass. Garnish with expressed lemon peel and cocktail onions. Enjoy!
Notes: This cocktail plays well with the savory richness of the sardines and olive oil, while the aroma of the Hana Shimauta compliments the bright citrus from the lemon peel, grapefruit, and celery.
Kellie’s Food Pairing: Boiled Peanut Hummus w/ crackers and crudite
Mizuho Highball/Collins
Serves one
2 oz Mizuho
0.5 oz Local Honey Syrup (2:1 Honey to Water)
0.5 oz Fresh Lemon Juice
Casamera Club “Onda” Amaro Soda
Lemon Wheel
Ice
Preparations: Add Mizuho, Lemon Juice, Honey Syrup, and Ice in a mixing tin. Shake well to mix, chill, and create foam. Strain into a Highball glass with ice. Garnish with a lemon wheel. Enjoy!
Notes: Kellie wanted to feature a dish that was meaty but vegetarian! The boiled peanuts give a fattier and umami-driven flavor compared to traditional chickpeas. This pairs well with Mizuho used in this cocktail. The recipe is taken Straight from Hugh Acheson’s cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen.
Kellie’s Food Pairing: Medjool dates stuffed with cashew cheddar, drizzled w/ pomegranate molasses
Kellie serves Sakura Yamakawa straight in the traditional Okinawan serving vessel and cups. She loves the unique vanilla and caramel notes of this aged Awamori and thoughtfully paired it with Medjool dates (for sweetness), cashew cheddar (dairy replacement), and pomegranate molasses (for some acidity). A rich and creamy pairing.
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