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How to make Pabu’s Yakuza cocktail

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Chamomile tea is soothing therapy for winter despair. Whiskey is, too. At Pabu, the izakaya-style Japanese restaurant from Michael Mina and Ken Tominaga that opened in November, bartenders double-down on cold-weather comfort with a drink called the Yakuza 3.0. It’s made with Suntory’s Hibiki Japanese Harmony, a complex, dynamic, yet approachable whiskey. Manager Linchul Shin notes that tea is a challenging ingredient — it can be either too tannic or too delicate in a cocktail. But the soft floral and orchard fruit fragrances and flavors of chamomile pull out the crisp apple and wispy honey notes in the
Hibiki. If tea or whiskey can help you relax, the two together are bliss. Liza Weisstuch

Yakuza 3.0

Makes 1 drink


2 ounces Hibiki Japanese Harmony or similar Japanese whiskey

1 ounce brewed chamomile tea

¼ ounce Benedictine

1. Into a mixing glass over ice, pour whiskey, tea, and Benedictine.

2. Stir 50 times.


3. Strain into a wine glass over ice (a sphere is preferable).

Adapted from Pabu

Liza Weisstuch can be reached at Follow her on Twitter @livingtheproof.

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