A martini with a twist! Asian cocktails concocted with the trendiest ingredient of 2014
TRY these specialist Asian cocktails which are sure to impress even the fussiest of drinkers
Tired of the same old martinis and mojitos? Fancy impressing your guests with a detailed knowledge of mixology featuring this years most on-trend ingredient?
Then look no further.
We have compiled, with the help of Ping Pong mixologists, three of the best cocktails to accompany an Asian feast which are both visually stimulating and refreshing on the palate.
The signature of these is the Jun Yuzu Martini which uses the latest component in the mixologists magic box – the yuzu fruit.
The yuzu looks rather like a misshapen lemon and is fast becoming the trendiest ingredient of 2014 thanks to its hints of lime, grapefruit, mandarin and slight scent of floral muskiness.
The Jun Yuzu Martini takes a bit of time and patience to perfect but the end result is utterly unique and gives a classic cocktail an authentic Asian twist.
Lychee Rose
Ingredients:
50ml Beefeater gin
15ml Lychee Sake Hana
7.5ml rose petal syrup
5ml fresh egg whites
30ml Lychee juice
Method:
Shake all of the ingredients together with ice and strain into a martini glass, garnish with a tiny rose bud for the full effect.
Wasabi and Amaretto Sour
Ingredients:
50ml Amaretto Disaronno
25ml fresh lemon juice
A dash of Angostura Bitters
A teaspoon of Wasabi paste
10ml fresh egg whites
Method:
Shake all ingredients together with ice and strain into a rocks glass with ice, garnish with wasabi peanuts.
Jun Yuzu Martini
Ingredients:
3 grams matcha green tea powder
30ml agave nectar or honey
50ml sake
20ml elderflower liqueur
15ml Bombay Sapphire
1 lemon
100ml lemon juice
28 grams Pro-espuma cold
60ml sugar water
1tsp Yuzu Paste
Method:
Blend together the green tea powder, 300ml water and agave nectar or honey. Pour into an ice cube tray and freeze.
Shake together the sake, elderflower liqueur and Bombay Sapphire. Squeeze the lemon and then discard. Pour into a glass and add the green tea ice cubes.
Whip with a cream canister the lemon juice, pro-espuma, sugar water and yuzu paste.
Top the martini with the yuzu foam.
The above cocktails can all be sampled at Ping Pong's London restaurants.
For more details visit www.pingpongdimsum.co.uk.