A riff on the 20th century #shorts #cocktail

Taisho Era

Hojicha Infused Gin, White Creme De Cacao, Cocchi Americano, Yuzu

Hojicha was accidentally invented sometime in the early 20th Century, and in this riff on the classic 20th century cocktail, the Taisho Era relies on the nutty and roasty flavors of this tea to bolster the cacao profile and bitter aromatics.

The ratios look a little unmanageable, but in reality its just a 2:1:1:1 ratio

40 ml Hojicha Infused Gin

20 ml White Creme De Cacao

20 ml Cocchi Americano

20 ml Yuzu

Shaken with ice, no garnish (unless you have an edible flower on hand)

Hojicha infused gin

20 g hojicha loose leaf

750 g gin

infuse for 1.5 hours, then strain through coffee filter

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