Hoji Tea Service Japanese Whisky, Kokuto Umeshu, Hojicha, Vanilla Yogurt Winter is here and it’s time for hot cocktails. The Hoji Tea Service came together pretty quickly, as the inspiration is drawn from a lot different flavors found in Japan. To give the cocktail a little more character, rather than milk washing i decided to wash with vanilla yogurt, which brings some lactic tartness to the cocktail while still providing familiar flavors that support the overall cocktail. I also experimented with adding a bit of peated whisky to it (like literally a drop) for some additional complexity, but need to dial it in as it quickly overtakes the cocktail. If you cant access Black Sugar Umeshu, you could always get normal umeshu, but sweeten the hojicha with a brown/ white sugar mix. Size up or down as you see fit. 12 oz Japanese Whisky, like Toki 4.5 oz Kokuto Umeshu 7.5 sweetened hojicha 6 tablespoons Full Fat Vanilla Yogurt 1 oz Yuzu Super Juice Add ingredients together and blend until evenly distributed, then let it sit in the fridge for at least 2 hours. Filter through a coffee filter, then bottle and reserve. To serve, add 3 ounces to a heat proof vessel, and add to a water bath, covered, until cocktail is warm and ready to drink. Sweetened Hojicha 25 g Hojicha Loose Leaf 500 g Hot water 60 g sugar In a vessel, add hojicha and hot water and let it steep for 10-15 minutes, then add sugar and stir until completely incorporated. Strain and reserve.
#fyp #whisky #hojicha #hottoddy