This fresh take on a classic uses gin and genshu sake (a higher proof variant with lots of flavor), both from Akashi city in Hyogo, Japan. Vermouth normally supplies aromatics, in this drink they are instead in the garnish (a spiced pickled onion), creating a delicate cocktail with a savory finish, perfect as an aperitif.

Akashi Gibson

Author
Christian Leue
Servings
2
Category
Drink

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

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