1 small jar or packet of rakkyo* (Japanese pickled scallions), or a small jar of your favorite pickled pearl onions
1 tsp kampot red pepper
1 tsp green peppercorns
1 tsp sansho pepper
2 ounces mirin
4 ounces Japanese gin (prefer 135° East Gin)
1 ounce genshu sake (prefer Akashi-Tai Honjozo Genshu)
Spiced onions for garnish
To prepare the spiced onions: Pour the pickling liquid from the onions into a small saucepan, add the spices and mirin and heat until just below a boil. Combine with the onion and put them back in the original jar. If you're using regular onions you may want to add a bit more mirin or some sugar, the liquid should be fairly sweet. Allow to cool to room temperature and then store in the refrigerator. They are ready to use as soon as they are cool, but will continue to deepen in flavor.
For the cocktail: In a mixing glass filled with ice add the gin and sake and stir until ice cold. Strain into two coupe or martini glasses and garnish with spiced onions.
* rakkyo are a traditional Japanese pickled onion often eaten with curry. They have a more delicate texture than western pickled pearl onions.
Cocktails:
Other ways to use the onions:
Questions? Contact christian@laboiteny.com
La Boite
724 11th Avenue
New York, NY 10019
212.247.4407
Store Hours:
Mon - Fri 10am - 4pm
© 2022, La Boîte
