Julia Momose’s Garden View is a wintery take on Fields of Green, a non-alcoholic menu staple at Kumiko, her Chicago cocktail bar. Inspired by the engawa, an outdoor hallway in Japanese homes that runs between garden and kitchen, Momose, who was born and raised in Japan, says that the drink has a “sunny red profile” lent by the spiced shichimi-lemon syrup, which pairs with the green flavors of Seedlip Garden 108 and the subtle shades of passion fruit from sencha tea. Like pulling back the curtain on yukimi shoji (windows in Japanese architecture built specifically to view snow), Momose’s drink evokes coziness: “It has a deep hay quality and warming tones—all very comforting.”
Julia Momose, Kumiko | Chicago
- 6 grams loose-leaf sencha tea
- 10 ounces hot water (175°F)
- ½ ounce shichimi-lemon syrup (see Editor’s Note)
- 2 ounces Seedlip Garden 108
- Steep tea for 1 and a half minutes. While steeping, measure shichimi-lemon syrup and Seedlip Garden 108 into a pre-warmed mug or tea cup.
- Strain the freshly steeped green tea over the mixture and serve. This can also be prebatched and stored chilled, and sipped from a chilled cocktail glass.
Scant 2 ½ teaspoons shichimi tōgarashi (Japanese seven spice)
peels of 2 lemons (use a Y-peeler and take care not to get much pith)
4 ¼ ounces lemon juice
½ cup plus 2 tablespoons sugar
Combine peels, shichimi tōgarashi and sugar together in a bowl. Mix and muddle thoroughly to express the oils. Let sit for at least 15 minutes. Add that mixture and the lemon juice to a saucepan and bring up to a simmer for 5 minutes, stirring constantly and making sure all the sugar is dissolved. Let lemon peels sit in the hot mixture for 10 minutes, then strain and cool. Store in the refrigerator.