RED BEAN MOCHI COCKTAIL

A Sip of Tokyo at Standby Detroit

An homage to Japan's daifuku. Haku Vodka and Green Tea Shochu create a smooth base, elevated by the sweet subtlety of adzuki bean paste introduced a la the Justino method. Each sip transports you to a cherry blossom-lined path, a harmonious blend of traditional Japanese flavors presented in the form of a martini.

THE PROCESS

RED BEAN JUSTINO

The heart of this cocktail is the Red Bean Justino, a smooth, subtly sweet new spirit that forms the base of our drink. What is a Justino? The Justino method, developed by Dave Arnold, is essentially a super infusion, blending a spirit with a secondary ingredient and introducing enzymes such as Pectinex to target and break down clouding agents, followed by centrifugation to separate and unveil a new crystal-clear liquid, rich with intended flavors.

INGREDIENTS + METHOD:

  1. Blend 750ml Haku Vodka with 200g red bean paste and 2 g of Pectinex Ultra SPL until they become one.

  2. Send them for a spin in the centrifuge or let the Pectinex work for at least 2 hours, then strain it through a fine paper filter.

BUILDING THE RED BEAN MOCHI COCKTAIL

A delicate dance of Japanese flavors. A poetic rendition of red bean mochi. The soft sweetness of adzuki beans and the whisper of cherry blossoms create a symphony in a martini glass

INGREDIENTS + METHOD:

  1. Combine 20 oz water, 850g cane sugar, 2 scraped vanilla beans, and 1/4 tbsp of vanilla extract in a pot.

  2. Heat on medium, stirring until the sugar dissolves.

  3. Cover the pot, let it sit and infuse for 2 hours, then strain into bottles. Label, date, and refrigerate for up to 2 weeks.

How’d you do with your Justino experiment? Tag @standbydetroit with your process. Or, better yet, visit us at Standby Detroit, where the Baker's Dozen pop-up brings a taste of Tokyo to Detroit from NYE to Valentine's Day