We’re giving away a free round of cocktails (or Mead!) to 1 lucky winner this month! All you need to do is sign up to our newsletter (in the menu to the right or here) and we will be picking a winner at the end of the month!
We promise we won’t be spamming you, we plan to send out 3/4 emails a year and maybe the occasional event invite (like our studio Ghibli evening we have in the pipeline….hint hint)!
We’ll also be keeping you up to date with any changes we make, such as our opening hours which we have now extended:
This week sees the arrival of our long awaited Japanese Milk Punch! Designed in a true Japanese style, light, delicate but full of layers.
The main ingredients being Akashi Tai Honjozo Tokubetsu Sake & Ginjo Yuzushu, what does this mean?
Honjozo Sake has a rice polishing rate of 60%, this means they take 40% of the outer shell of the rice away to expose more of the starchy centre of the grain. Then a small amount of brewers alcohol is added to the final product.
Yuzu is a fantastic ingredient which we’re slightly obsessed with! Sweet, sour & sherbety Yuzu is a type of Japanese lemon, commonly found in Japanese and Korean cooking, we’re using a Sake based Yuzushu made from blending Yuzu juice, sake, alcohol and sugar. Yuzu is known for its oils which contain the majority of it’s flavour, hence the bottle is left unfiltered and needs a shake before usage.
The Japanese Milk Punch is available from Wednesday 4th while stocks last!
“Appearances can be deceiving. Take, for example, Clarified Milk Punch, an old English preparation that dates back nearly three centuries. You’d never guess at first glance that milk is a main ingredient in the punch, but thanks to a little liquid alchemy—based upon acid’s curdling effects when mixed with dairy—this milk-rich punch can be clear as day. Combining a host of spirits and spices with a grassy green tea, Lay lets his mixture meld before its final strain. The result? A silken, spirited punch that withstands the test of time.” Imbibe Magazine (2015).
600ml Pere Magloire VS
200ml Grand Marnier 150ml Dark Rum 150ml Aged Rum 240ml Lemon Juice (+90ml for later) 60ml Lime 720ml Fresh Pineapple Juice 6 Cloves 30 Coriander Seeds 3 All Spice berries 3 Star Anice 1 Cinnamon Stick 500ml Rooibos Tea 400g Sugar 8 Peels of Lemons 1200ml Milk
1. Zest the lemons, taking care to avoid the white pith. Add the zest to a large airtight container.
2. Coarsely grind the spices (if no mortar and pestle you can add hole but will impart less flavour). Add the spices to the container, along with the sugar and the lemon & lime juice. Muddle the mixture.
3. Add Pineapple Juice to the lemon peels.
4. Pour in the brewed tea as well as the spirits and bitters and stir to combine. Add boiling water and cover immediately. Let for 3 days in the refrigerator, then strain the mixture into a clean container.
5. Bring the milk to just before boiling, think cappuccino temperature. Add the milk and the remaining lemon juice to the strained mixture—the milk will curdle and the solids will coagulate. Leave in the fridge for 8 hours.
6. Strain the liquid a little at a time through a fine chinois lined with cheesecloth. Strain again with clean coffee filters if needed.