BluntForceMummy
Progress report.
I’m a bit stymied in my progress. Carrot juice was a non starter.
I can now reveal the secret ingredient, which is a simple syrup made with IPA (I used a hazy IPA).
This is adding an interesting flavor so I am sticking with it as my “X-Factor” rather than experiment with every potable substance under the sun.
I’m now a certified shochu freak 7 days a week.
Just kidding, but I have finished half the bottle. I do not want to have to buy more.
This is just not a spirit crying out to be cocktailed. My impression of the spirit has changed a bit. I would describe it as a bit oily, minerally, and faintly floral. But also very neutral and low ABV, so difficult to base a drink around it.
I have read every speck of online information RE sake & shochu cocktailery.
The most Insert Credit finding has been someone on Reddit trying to create a cocktail with gin and sake, solely as a tribute to Ghost of Tsushima hero Jin Sakai. Not due to any earthly connection between the ingredients (though I am experimenting with gin and yuzu-flavored sake in the drink lol - I will feel like a dingus if I specify ⅛ teaspoon of yuzu sake but it is so lemony it really overpowers the other ingredients fast).
Experiments to continue.
