Recipe Japanese Cocktail with Hibiscus and Genmaicha

Name: Recette Cocktail japonais à l'hibiscus et au genmaïcha
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 45 ml de rhum léger (comme le Rhum Santa Maria Crystal); 30 ml de shochu; 15 ml de yuzushu; 15 ml de sirop de votre choix (shiso, prune, coco, mangue, sucre, …); 30 ml de thé genmaicha (infusé et refroidi); 30 ml de jus d'hibiscus (vous pouvez préparer un thé d'hibiscus concentré et le sucrer légèrement); Glaçons; Tranche de mangue ou zeste de yuzu pour la garniture (optionnel)

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Portion

Preparation time

10 minutes

Enjoy this refreshingly exotic cocktail, perfect for a special evening or casual occasion!

Image of Recipe Japanese Cocktail with hibiscus and genmaicha

Ingredients

45 ml light rum (such as Santa Maria Crystal Rum)
30 ml shochu
15 ml yuzushu
15 ml syrup of your choice (shiso, plum, coconut, mango, sugar, ...)
30 ml genmaicha tea (brewed and cooled)
30 ml hibiscus juice (you can prepare a concentrated hibiscus tea and sweeten it slightly)
Ice cubes
Mango slice or yuzu zest for garnish (optional)

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Instructions

Brew 1 tablespoon of genmaicha tea (or a bag of mango genmaicha tea) in 250 ml of hot water for 5 minutes. Leave to cool and refrigerate.
Infuse 2 tablespoons dried hibiscus flowers in 250 ml hot water for 5 to 10 minutes. Sweeten to taste and leave to cool.
In a shaker, add rum, shochu, yuzushu, syrup, genmaicha tea and hibiscus juice. Add ice cubes and shake vigorously for about 30 seconds.
Pour into a glass filled with ice cubes. Garnish with a slice of mango or yuzu zest, if desired.

Miyazaki Kinmiya Sugar Cane Shochu ⋅ 25% ⋅ 720mL

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