Kyle Davis is bar manager and cocktail curator at Brooklyn Kura, an American craft sake brewery and tap room in New York.
I’ve been loving the way ube (a purple yam native to Southeast Asia) and sake kasu (the leftover pressed rice from the sake making process) pair together, especially highlighted by Brooklyn Kura’s Kasutori shochu. I’ve been using Faccia Brutto’s Amaro Alpino for some aromatics and bitterness to balance out the fruitiness of the kasu, as well as some good old-fashioned MSG to round out the flavor profile. It’s like an earthy, slightly funky, very purple Pina Colada.
Ingredients
- 1 ¾ oz. Kura shochu
- 1 oz. heaping Ube leche*
- ⅓ oz. Faccia Brutto Amaro Alpino
- ½ oz. Lemon
- 2 full droppers MSG tincture 10% by weight in 90% water
- 2 full droppers Saline 20% by weight
Instructions
- Combine ingredients and shake with 4 ice cubes.
- Dirty dump into brandy snifter.
- Garnish with straw and torched mango leaf.
Notes
* For Ube leche:
2 qts. Water
2 qts. Sugar
1 qt. Sake kasu
1 can Unsweetened coconut milk Blend for 1 minute until sugar and kasu are pulverized. Add ube concentrate until it’s the color of a McDonald’s grimace shake. Kyle Davis, bar manager and cocktail curator at Brooklyn Kura, created this recipe.
2 qts. Water
2 qts. Sugar
1 qt. Sake kasu
1 can Unsweetened coconut milk Blend for 1 minute until sugar and kasu are pulverized. Add ube concentrate until it’s the color of a McDonald’s grimace shake. Kyle Davis, bar manager and cocktail curator at Brooklyn Kura, created this recipe.
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