Store this batch cocktail in a glass bottle in the fridge, so it’s ice-cold and ready to go whenever the need arises over the festive period; alternatively, bottle and gift it to a loved one or friend. It’s a citrussy, martini-style union of sake from Peckham, Japanese vodka and London dry gin.
Yuzu vesper
Serves 8+
For the jasmine syrup
25ml brewed jasmine tea
25g cane sugar
For the drink
2 tsp jasmine silver needle tea leaves
300ml London dry gin, a herbaceous one, ideally – we use Sapling
200ml sake – we use Tori “Bird” Junmai Daiginjo from the Kanpai Urban Brewery in south-east London
100ml vodka – we use Haku
50ml jasmine syrup – see above and method
50g yuzu juice – Waitrose Cooks Ingredients, or similar
Make yourself a warming cup of jasmine tea, and measure 25ml of it into a small pan. Add the sugar to the pan, heat gently, stirring to dissolve. Take off the heat and leave to cool. Once cold, pour into a clean jar, seal and store in the fridge.
Next, make a cold brew tea. Mix the tea leaves with 200ml cold water, then put in the fridge and leave to infuse for at least four hours. Fine-strain into a clean jar, seal and store in the fridge.
To build the premix, measure everything into a large jug, stir to combine, then pour into a clean one-litre glass bottle, seal and store in the fridge, where it will keep for up to three weeks.
To serve, pour 90-120ml of the premix into a martini-glass and serve straight, much like a regular martini, or pour over ice for a slightly fresher drink.
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Aidan Monk, restaurant and beverage manager, Humble Chicken, London W1
