Hoji on holiday #cocktails #shorts

Hoji on holiday

Hojicha milk washed rum, pineapple gum, lemon

At its core this is a pineapple daiquiri, but with a smoky and nutty finish from the milk washed hojicha rum.

we over steep rum with hojicha for 3 hours, then add milk and acid to start the milk washing process. After straining, we’re left with a softer, hojicha infused rum with a nice nutty and caramel finish.

A benefit of milk washing is that the resulting liquid has proteins that tend to foam when shaken- so in the presence of a stabilizer like gum syrup that foam keeps that nice head.

2.5 oz hojicha milk washed rum

.75 oz pineapple gum syrup

.5 oz lemon juice

Shaken with ice and then poured into a coupe glass. Garnish with an edible flower.

Hojicha milk washed rum

200 ml white rum

4 g hojicha

50 ml whole fat milk

15 ml lemon juice or 3 ml 15 % citric acid solution

Infuse hojicha in white rum for 3 hours. Then strain. Add the milk and stir briefly, then wait for 15 minutes before adding lemon juice or citric acid and stirring again to combine. Wait 15 minutes and then strain as you would a milk punch.

Видео Hoji on holiday #cocktails #shorts канала More Savory Goods