Oyuwari is shochu mixed with hot water; this drink takes that concept to the next level, combining barley-based Iichiko shochu with earthy green tea, enlivened with grapefruit. Flaming the mixture adds deep caramelized tones and a dramatic flourish.
Don Lee, Existing Conditions | New York
- 2 ounces iichiko shochu
- 1 1/2 ounces grapefruit juice
- 2 pinches genmai
- 1/2 ounce water
- 2 teaspoons sugar
Garnish: grapefruit twist
- In a mug, mix together shochu, 1 ounce of grapefruit juice and genmai cha.
- In a separate container, combine water and remaining ½ ounce grapefruit juice.
- Heat sugar in a saucepan, until caramelized.
- Pour in shochu mixture.
- Use a long-handled match or kitchen torch to apply flame to the contents of the pan; it should catch fire.
- Add water-grapefruit mix, dousing the fire. Add more water if needed to extinguish the flame.
- Scrape the insides of the pan and briefly stir to combine.
- Strain into mug.
- Twist grapefruit peel over the top of the drink to express essential oils, then discard the peel.