This Cocktail Friday, it’s time to enjoy a little bit of smooth luxury with Nel Restaurant‘s Koji Chivas aperitif. With egg white and cream adding to the blend of whiskey, lemon and bittersweet liquorice, this cocktail is definitely one to be enjoyed to start off the celebrations. Topped with a caramelised marshmallow, how could you resist?!
40 ml Chivas Regal
30 ml Koji syrup
30 ml egg white
10 ml double cream
15 ml lemon juice
3 dashes Liquorice bitters
Dry shake all ingredients twice for 10 seconds each time then shake with ice for 15 seconds. Strain into a short rock glass and top with ice. Garnish with a marshmallow, lightly burnt with a blow torch.
How to make Koji syrup:
200 gm white miso paste
400 gm water
90 gm egg white
Whip egg whites until they form very soft peaks. Bring to the boil the miso paste and water, add egg whites and put on a very low heat until the whites produce a “raft” at the top of the pot, clarifying the mix. Pour through a fine filter or sieve.
Weigh the total amount of strained liquid and add 80% sugar. Bring to the boil for 30 seconds and chill.
Syrup will last for two months in the fridge!!