Mitsubatchi

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Mitsubatchi

Serves: 2

By: Koj

Prep time: 5 MinTotal time: 5 Min

The most popular gin cocktail from my debut book 'No Sushi'

Ingredients

Honey syrup

• 50g runny honey
• 50g hot water

Mistubatchi cocktail

• 100ml Kojin gin
• 40ml freshly squeezed lemon juice
• 40ml honey syrup

Equipment

• Cocktail jigger measure
• Cocktail shaker
• Hawthorne strainer
• Small sieve
• Coupe or Martini glass
• A pinch of bee pollen or a slice of lemon to garnish

Instructions

Prep

1. Put 50g runny honey in a mug
2. Add 50g hot water
3. Stir until the honey is dissolved
4. Set aside to cool down

Making the cocktail

1. Put the gin, honey and lemon in a cocktail shaker
2. Fill the shaker with ice
3. Shake for 20 seconds
4. Strain into the glass, using both the Hawthorne strainer and the sieve to remove any pieces of ice
5. Garnish with bee pollen and serve immediately

Created using The Recipes Generator

ABV
This is quite a strong cocktail at around 20% ABV (depending on how long you shake it for)

Substitutions and alternatives
Try other Japanese gins Nikka Coffey Gin, 135 East Hyogo Dry Gin and Roku by Suntory

Pete McShane recommends adding ginger for an additional complementary flavour - you could use either fresh ginger (squeezed in a press), King’s Ginger liqueur or some syrup from a jar of stem ginger. Remember to adjust the sweetness level.

Video
to come

Recommended products
if you really like this cocktail and plan to make it often, you can buy Giffard honey syrup

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