According to Japanese American bartender Julia Momosé, who offers a variation on Hotto (“hot”) Campari in her book, The Way of the Cocktail, the drink isn’t necessarily a staple in Japan, “but if you know you know.” For a few bars in Osaka and Tokyo, as winter’s chill settles over the season, the Italian liqueur makes the jump from cocktails in rocks glasses to glass mugs adorned with orange wheels. In a nod to Japan’s beloved Shochu Oyuwari, Momosé doubles down on the drink’s citrus notes with Awa No Kaori Sudachi Chu, a fruity, bittersweet shochu distilled with sudachi citrus juice, further softening the drink’s bitter edge. Perhaps the biggest surprise comes from the accenting splash of kümmel, which adds warming caraway and cumin, “almost curry-like” spice notes to the mix, she says.
Hotto Campari
Julia Momosé | Chicago
Ingredients
Serving: 1
- 1 ounce Campari
- 3/4 ounce Awa No Kaori Sudachi Chu
- 1/2 ounce rich honey syrup (see Editor's Note)
- 1/4 ounce lemon juice
- 1 barspoon Combier kümmel liqueur
- 3 to 4 ounces hot water
Garnish: lemon twist
Directions
- In a teacup, combine all ingredients except for the hot water.
- Add hot water, depending on preferred strength. Stir briefly to combine.
- Express lemon oils over the drink.
- Garnish with a manicured twist of lemon.
Editor's Note
Rich Honey Syrup
Combine 2 parts honey to 1 part hot water by weight. Stir until the honey has fully dissolved. Keeps, refrigerated, for up to 3 weeks.