101 Best New Cocktails: La Ninja by Tess Posthumus, Door 74, Amsterdam.
Adapted from a recipe by Tess Posthumus, Door 74, Amsterdam.
“The Japanese whisky distillers don’t make blends with whiskies other than from the same company. They don’t work together with different distillers and I think this is a pity. So with La Ninja, I created my own little blend inside a frozen coupe glass.” Tess Posthumus.
30 ml (1 oz) Nikka Single Malt Yoichi 10 Year whisky
30 ml (1 oz) Ootori 15 Year whisky
30 ml (1 oz) sesame sugar syrup*
30 ml (1 oz) fresh lime juice
Dash Angostura bitters
1 sesame cookie, as garnish
Shake over ice and fine-strain in frozen coupe. Add the garnish.
*Sesame Sugar Syrup: Combine 2 kg (2.2 lb) sugar, 1L (1 qt) water, 1 kg (2.2 lb) white sesame seeds, and a slice of ginger in a saucepan. Set over medium-low heat and stir till the sugar dissolves; don’t boil or crush the sesame seeds. Reduce the heat and simmer for 10 minutes. Remove from heat, let cool, then cover and set aside for two days. Fine-strain and add two shots of overproof rum.
gaz sez: This is an interesting tack to take with Japanese whisky, and I think that it’s the sesame sugar syrup that brings everything together here. This is a pretty innovative drink that comes together very nicely.
This is one of 2012’s 101 Best New Cocktails.
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