Sushi Smash
This creative take on a whisky smash is inspired by the sushi experience at an omakase restaurant. Pulling elements like ginger, lemon and jalapeño right off the plate, this well-balanced cocktail has just the right amount of sweetness, citrus and spice. For best results, use Nikka Days Blended Whisky and Nakano Kuni Zakari Umeshu to create the Sushi Smash cocktail.Ingredients
Serves 1
1½ oz (45 ml) Nikka Days Blended Whisky
1 oz (30 ml) Nakano Kuni Zakari Umeshu
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Ginger Jalapeño Syrup*
1 slice jalapeño and 1 piece candied ginger on a skewer, for garnish
Instructions
- In a cocktail shaker, combine whisky, plum wine, lemon juice and Ginger Jalapeño Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice, place jalapeño ginger skewer on top and serve.
- * To make Ginger Jalapeño Syrup, in a small saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add equal parts sliced ginger and jalapeño so that their total volume matches volume of sugar. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and cool in refrigerator before using.