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Unlike many of my cocktails, this one didn't start out with the intention of making a cocktail, but rather experimenting with one of its ingredients: fat washed vodka. I'd always wanted to get into fat washing cocktails. I'd milk washed cocktails many times before and was quite experienced with the process, but fat washing was something I hadn't had the chance to get into, due to how seemingly daunting the process is. However, I didn't particularly want to melt down butter or

I'm quite a fan of the equal parts formula. Simple to make, straight to the point, and also quite loaded on the alcohol content. This time, the main feature was umeshiso liqueur, combining Japanese plums and shiso leaves to create a brilliant mixer that is quite on the sweet end. To be honest, while I do pick up on some shiso notes in this liqueur, the sweetness of the plum is a lot stronger, which makes me wonder if I'd be able to recreate something similar to it by infusing

Hojicha is great as a tea and in desserts. A nice hojicha soft serve far eclipses its matcha equivalent. But when it comes to the world of cocktails, matcha and hojicha serve VERY different purposes. While matcha is most commonly used drink-wise in the ever so popular matcha latte or rarely in cocktails such as the Yuzu Salty Dog and the Tea Ceremony from Martiny's in NYC, hojicha is used as simply plain tea and doesn't see much application past that. This cocktail, like man

How much lavender could I use in a cocktail? While most people exercise moderation, I wanted this cocktail to be an exercise in how much of an ingredient can be used in something while still having it taste phenomenal. While searching "lavender gin sour" on Google might reveal some common recipes to use as a baseline, I didn't start there. Rather, I first took inspiration from this video by More Savory Goods showcasing a Jasmine Gin Sour. It's amazing, by the way, and was t