Cocktail Menu: Two cocktails from Moku

Moku’s Charles Chang shares two of the venue’s Japanese-driven cocktails.

Green Apple Daikon Highball

Ingredients:


  • 30ml Daikon Vodka
  • 15ml Granny Smith apple liqueur
  • 10ml Supersawa
  • 2 drops of Knobu Dashi solution (50%)*

Directions:


  1. Serve in a highball glass with soda (60 psi)
  2. Garnish with sliced daikon

Daikon Vodka

Ingredients:


  • 100g sliced daikon
  • 700ml vodka

Directions:


  1. Seal in a vacuum bag and cook at 58 degrees for 2 hours
  2. Strain and discard the solids

Ama Jiro

Ingredients:


  • 30ml Amacha Oolong Gin
  • 30ml Rinquinquin
  • 30ml Oolong Tea
  • 10ml Lemon juice
  • 2g Saikyo Miso
  • 2 dash foamer

Directions:


  1. Shake and double strain into the whiskey taster
  2. Garnish with Aosa Nori

Amacha Oolong Gin

Ingredients:


  • 1g Amacha
  • 20g Oolong tea leaf
  • 700ml Japanese Gin

Directions:


  1. Steep for 40 minutes
  2. Fine strain and discard tea leaves
  3. Store in dry and cool place ready for use
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