Hello Motherf*cker

Caer Maiko Ferguson, Daijoubu | Austin, TX

At this Austin-based cocktail pop-up, founders Caer Maiko Ferugson and Sharon Yeung and a rotating cast of Asian bartenders from across the country serve up drinks highlighting their native foods and spirits. This riff on the Adios Motherfucker uses two types of Japanese gin: Roku, and jasmine green tea-infused Nikka Coffey. Combined with Batavia arrack, shochu and a blend of Asian citrus and blue Curaçao, the drink is served over crushed ice in a Hello Kitty glass. It’s a playful melding of herbal, floral and citrus flavors that don’t mess around.

Ingredients

Serving: 1

  • 2 dashes salt
  • 2 dashes salt
  • 2 dashes orange bitters
  • 2 dashes orange bitters
  • 1 ounce Asian citrus blend (lemon, pomelo, mandarin, yuzu; whatever is fresh at market)
  • 1 ounce Asian citrus blend (lemon, pomelo, mandarin, yuzu; whatever is fresh at market)
  • 1/4 ounce Batavia arrack
  • 1/4 ounce Batavia arrack
  • 1/4 ounce shochu, preferably St. George
  • 1/4 ounce shochu, preferably St. George
  • 1/2 ounce jasmine green tea-infused Nikka Coffey Gin
  • 1/2 ounce jasmine green tea-infused Nikka Coffey Gin
  • 1/2 ounce Japanese gin, preferably Roku
  • 1/2 ounce Japanese gin, preferably Roku
  • 1/2 ounce agave syrup
  • 1/2 ounce agave syrup
  • 1/4 ounce blue curaçao, preferably Bols
  • 1/4 ounce blue curaçao, preferably Bols

Garnish: skewered candy bow

Directions
  1. Combine all ingredients, except the blue curaçao, in a mixing tin and shake with ice.
  2. Strain into a tall Hello Kitty glass over crushed ice.
  3. Top with blue curaçao.
  4. Garnish with skewered candy bow.

Tagged: japanese gin

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