Tokyo Twilight

Name: Tokyo Twilight
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 60 ml Japanese whisky; 20 ml Umeboshi plum-infused sweet vermouth; 10 ml Yuzu syrup; 2 dashes Sansho pepper bitters; for stirring Ice cubes; for garnish A thin twist of grapefruit peel

Sophisticated cocktail with Asian flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

varies depending on the specific whisky used*

Calories

approximately 150*

Net Carbs

approximately 5 grams*

Ingredients:

Japanese whisky

Umeboshi plum-infused sweet vermouth

Yuzu syrup

Sansho pepper bitters

Ice cubes

A thin twist of grapefruit peel

AI Request:A twist on the manhattan inspired to the Asian flavour use homemade infusion, you can choose from homemade syrup or cordial or shrub, use also any type of liquor and bitter , give me the measurements in ML not in OZ and explain me all the processes , don’t use sake don’t use ginger and lychee

*Estimated by AI - may vary

Instructions

The Tokyo Twilight is a sophisticated cocktail that embraces the essence of a classic Manhattan with a delicate nod to Asian flavors. It's a harmony of rich, deep notes and bright, aromatic undertones, designed for those who appreciate a drink with depth and complexity. This cocktail is served in a chilled coupe glass, perfect for showcasing its enticing color and allowing the aromas to seduce the senses before the first sip. Ingredients: - 60 ml Japanese whisky (choose one aged in Mizunara oak for those subtle, spicy notes) - 20 ml Umeboshi plum-infused sweet vermouth (homemade infusion) - 10 ml Yuzu syrup (homemade) - 2 dashes of Sansho pepper bitters - Ice cubes for stirring - A thin twist of grapefruit peel for garnish Umeboshi Plum-infused Sweet Vermouth: To create this, take 150g of dried umeboshi plums and add them to a 750ml bottle of quality sweet vermouth. Let the mixture infuse in a cool, dark place for about 2 weeks. Gently agitate the bottle every other day. After 2 weeks, strain the vermouth to remove all solid parts and funnel it back into a clean bottle. This infusion adds a unique tangy and slightly salty twist to the sweet vermouth, perfectly complementing the whisky. Yuzu Syrup: Combine 100ml of water and 100g of sugar in a saucepan. Heat until the sugar dissolves. Add the zest of one yuzu, ensuring to avoid the white pith to prevent bitterness. Let the mixture simmer for 10 minutes, then cool. Strain into a sterilized bottle, and add 30ml of fresh yuzu juice. Shake well and store in the refrigerator. Preparation: 1. Chill a coupe glass by placing it in the freezer or filling it with ice water for a few minutes. 2. In a mixing glass filled with ice cubes, combine the Japanese whisky, umeboshi plum-infused sweet vermouth, yuzu syrup, and Sansho pepper bitters. 3. Stir well for about 30 seconds or until the mixture is well-chilled. 4. Dispose of the ice in your coupe glass (if using to chill the glass). 5. Strain the cocktail into the chilled coupe glass. 6. Express the oils of a grapefruit peel over the glass, then gently place it in the drink as garnish. The Tokyo Twilight offers an intriguing blend of flavors that are uniquely Asian yet reminiscent of a Manhattan. The umeboshi plum infuses an exotic flair, the yuzu syrup adds a citrusy brightness, and the Sansho pepper bitters contribute a mildly tingly spice that lingers on the palate, all rounded off by the velvety embrace of Japanese whisky. It's an invitation to explore the nuanced sophistication of Asian-inspired mixology.

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