Brooke Burton of popular food blog Food Woolf shares her journey to Haamonii (harmony) Shochu LOVE
WRITTEN BY: Founder WRITTEN ON: May 18. 2009We’re so grateful for Brooke Burton’s (of the popular foodie blog FoodWoolf) return to shochu after a can’t forget soon enough experience with traditional shochu and subsequent inspirational creativity in putting together what is one of the most beautiful cocktails using Haamonii (harmony) Shochu to date – the Salted Plum Haamonii Shochu Recipe!
Recipe and photograph by Brooke Burton
Salted plum shochu cocktail
Makes one drink
Kosher salt and cayenne pepper mixture (4 tbsp kosher salt to 1/4 tsp cayenne pepper)
2 lemon verbena leaves (one for muddling, one for garnish)
4 small sour plums (sliced and without seeds)
1 oz fresh lemon juice
1 lemon wedge
1 tsp simple syrup
3 oz lemon (or regular) Haamonii Shochu
ice
Place the kosher salt/cayenne pepper mixture on a plate. Wipe the outer edge of the cocktail glass with the juicy side of the lemon wedge. Run the wet edge of the glass in the spicy salt to create an even rim.
Muddle a single verbena leaf in a clean cocktail shaker. Add the sliced sour plums and continue muddling until most of the fruit’s juice is released into the glass. Add simple syrup, shochu and fill shaker with ice. Shake well. Add mixed cocktail to salt-rimmed glass. Top with fresh verbena. Serve immediately.
Read the full article here on FoodWoolf or by clicking on the image below:
