Recipe Japanese Cocktail with Hibiscus and Genmaicha
Enjoy this refreshingly exotic cocktail, perfect for a special evening or casual occasion!
- Prep Time
- 10 minutes
- Servings
- 1
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)
Directions
- 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.
