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It’s New Year’s Eve! To celebrate making it through the year, we’re bringing you two cocktails – an ‘adult hot chocolate’ for those having a cosy night, and a citrus sip for those keen to start 2021 with zing.
Both have been dreamed up by St. Aubin-based sushi restaurant Shinzo's Caitlin, a highly skilled mixologist, who is always keen to create flavourful cocktails using lesser-known ingredients...
1 ½ teaspoons of hot chocolate mix (we use Nestle Aero)
25ml White Crème de Cacao
20ml Vanilla Syrup
25ml Vanilla Vodka
1. Mix hot chocolate powder and a small amount of hot water to create a chocolatey paste to form the base of this drink.
2. Add in the vanilla syrup to make it more toothsome.
3. Bring in the alcohol using a small measure of white crème de cacao to enhance the chocolate flavour.
4. Add vanilla vodka to the combination to bring a warming sensation with each sip.
5. Garnish with whipped cream and a sprinkle of chocolate powder.
The inspiration for this recipe came from Caitlin's curiosity to warm up a normally chilled sake. Shinzo go on to explain: "The yuzu fruit originated in China but is now grown and picked in Okayama, Japan.
"The fruit is then brewed using the Bodaimoto method which uses Omachi rice. This unique method works by throwing a small portion of steamed rice mixed with raw rice in water and left to become lactic – acidic water, mixed once again with steamed rice, koji and yeast to produce shubo a foundation for sake. A great way to explain sake is its brewed like beer and drunk like a wine.
“Yuzu is a tart and fragrant fruit which closely resembles a grapefruit with overtones of mandarin orange. We used this to create a warm drink bursting with juicy flavours with a fiery warmth feeling at the back of the pallet perfect for those crisp wintery evenings.”
25ml of Kodakara Yuzu
15ml of Fresh Lemon Juice
100ml hot water (not boiling)
150ml ginger beer
1 sprig of mint and a wedge of lemon to serve
1.Mix your Kodakara Yuzu with the lemon juice, hot water, and ginger beer.
2. Pour into a highball glass.
3. Add a sprig of mint as a garnish, and a lemon wedge on the side of the glass to garnish.
With thanks to Shinzo and the Jersey Hospitality Association for taking part.
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