First, just a reminder that Sunday, Feb 27, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.
The countdown to the last “Cocktail” continues.
Say it with me, “EIGHT!”
1 Dash Absinthe. (1 dash Duplais Absinthe Verte)
1/6 Grenadine. (1/2 oz Grenadine)
1/6 Vodka. (1/2 oz Awamori)
1/3 Orange Juice. (1 oz Orange Juice)
1/3 Dry Gin. (1 oz Beefeater’s Gin)
Shake well and strain into cocktail glass.
Well, it does have a Japanese name, so I figured I should mix this with Japanese “Vodka”.
The Japanese were another culture which, as far as anyone knows, did not discover distillation until it was introduced from abroad.
The Japanese, being a particularly closed society for much of its history, were pretty late to the game, with the earliest written records showing up some time in the mid-1500s.
Distillation was probably introduced via the slightly looser federation of Islands to the South of Japan. These Islands were often in flux between Indonesia and Japan, so developed a more independent spirit and had contact with the various traders plying those waters. Like the Scottish Highlands, each Island would often have a distillery and a specialization.
Among the oldest traditions of Distilled spirits in the Islands near Japan are those of the Islands around Okinawa. Usually made from Rice, the Okinawan Spirits, called Awamori, are often aged for lengthy periods in clay jars.
While mildly flavored, this is really, by no stretch of the imagination anything near a “vodka”. With a good amount of character and flavor, this actually contributes far more than just Ethanol to the drink.
A close relative of the Monkey Gland, also from Harry McElhone’s 1928 “ABC of Cocktails”, the Yokohama is not bad. There is some interesting thing going on between the Grenadine, Orange and Awamori. I can see why people often mix Shochu with fruit juice!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.