UMAMI MART MATSURI FESTIVAL
IMG_1651

Around this time every year, Yoko's aunt Judy starts bringing around bags of passion fruit for us. She has a very healthy and giving tree in her backyard, which produces plenty of fruit.

[caption id="attachment_27565" align="alignnone" width="480"] Photo by Judy Hayama[/caption]

Judy has been talking about the cocktail she makes with these passion fruit for some time now. Before we said goodbye last weekend, she handed us a bag full of fruit and said, "Remember: gin and passion fruit. And don't forget honey!"

I've been enjoying shochu lately – mostly because of its lower ABV than other distilled spirits (around 25% on average), and its low sugar content – fewer calories! When I thought of what to do with Judy's passion fruit, I decided to substitute shochu for gin. I thought a sweet potato shochu would overpower the drink, so I went with Iichiko, a shochu made with barley.

IMG_1599

Aunt Judy's Passion Fruit Cocktail


INGREDIENTS
Serves one drink

3 oz barley shochu
1/2 of a ripe passion fruit (or a barspoon of Passion Fruit Syrup by Small Hand Foods)
1 barspoon honey
10 dashes of Ume Bitters by Miracle Mile

GLASS

Old Fashioned glass

METHOD

1.  Take all the fruit out of half a passion fruit and place into an Old Fashioned glass.

IMG_1613

IMG_1614

2. Add the shochu and barspoon of honey into the glass.

IMG_1617

3. Stir until the honey is dissolved.

IMG_1619


Honey can be hard to work with in a cocktail – often it has hardened or crystalized. Dilute one part honey to one part warm water to make a honey syrup. This will be easier to incorporate into a cocktail.

4. Fill the glass with ice.

IMG_1625

5. I summoned my inner Tiki Goddess and I added a dark rum float to this drink at first. It was way too boozy so I tried something else. I had a bottle of Miracle Mile's Ume Bitters and dashed it into my cocktail until it created a nicely darkened hue on my drink.

IMG_1631

This was exactly the flavor profile I was looking for in a "float." The Ume bitters have a nice tartness, while grounding the drink with its earthiness.

IMG_1633

IMG_1656

I consider this a collaborative cocktail recipe with Aunt Judy. Kanpai!