Crafted by Nicolas Blanchard, this inventive serve balances the smoky depth of Empirical Ayuuk with savory sake and bright acidity. A splash of citrus koso introduces fermented sweetness, accented by the aromatic bite of kampot pepper tincture. Shake, stir, or roll it to your preference and serve in your favorite glassware.
Ingredients
2 spoons Supa Lime or lime juice
2 spoons citrus koso or citrus syrup
1 oz sake (here Kimoto from Hiroshima)
1¾ oz Empirical Ayuuk (a distillate of smoked Mexican chilies)
4 dashes Kampot pepper tincture
2 spoons Supa Lime or lime juice
2 spoons citrus koso or citrus syrup
30 ml sake (here Kimoto from Hiroshima)
50 ml Empirical Ayuuk (a distillate of smoked Mexican chilies)
4 dashes Kampot pepper tincture
Method
Combine all ingredients in a mixing glass or shaker with ice.
Stir, shake or roll until chilled.
Serve either over fresh ice or strained into a chilled glass of your choice.
