Tokyo Lima sour

Recipe by Marc-Etienne Hoffmann, Food and Beverage Operations Manager and Sommelier

Ingredients

Garnish 

• Homemade Campari Dust (see instructions)

Tokyo Lima Sour

• 1 - 3/4 ounce Honjozu Sake 
  
• 1/3 ounce Peruvian Pisco  
• 1 ounce Lime Juice (freshly squeezed)
  
• 2/3 ounce Simple Syrup  
  
• 1/2  Egg White 
  
•  Peychaud Bitters  
  

Preparation

Homemade Campari Dust 
Make a Campari mirror by adding about 150 ml of Campari on a lined baking sheet and stick it in the oven at 170℉ for about 30 hours with a slightly opened door. Once the Campari has hardened, remove it from the baking sheet and blend it into dust. 

Tokyo Lima Sour
Dust the rim of your coupette glass with the homemade Campari dust.
In a cocktail shaker, add the sake, pisco, lime juice, simple syrup, egg white, and bitters and dry shake. Mixologist Note: No ice and only with a strainer spiral to beat the egg white foamy. Remove the spiral and add the ice.
Shake until the shaker frosts from the outside, and double strain into the dusted coupette glass.  

Inspiration

The lime cuts through the umami flavor from the miso, while the sake and pisco are light in taste and compliment the Asian notes without overpowering the lemongrass. The Peychaud bitters adds depth to the drink while the Campari dust catches the sweet and bitter notes of the blood orange.

The 8th hole at Mizner Country Club with a view of the stunning clubhouse.