Toki Berra

Michael Aredes | New York City

photo: Shannon Sturgis

Michael Aredes’ Toki Berra draws inspiration from the Japanese Calpico soda in its combination of creamy coconut-matcha yogurt, yuzu, soda water and Japanese whisky. As Aredes summarizes, it’s “a drink that will make you question it on paper, then bring you to a happy place of refreshment and delight.”

Ingredients

Serving: 1

  • 4 ounces club soda
  • 4 ounces club soda
  • 1 1/4 ounces Japanese whisky, preferably Suntory Toki Whisky
  • 1 1/4 ounces Japanese whisky, preferably Suntory Toki Whisky
  • 3/4 ounce yuzu juice
  • 3/4 ounce yuzu juice
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1 heaping tablespoon coco-matcha yogurt (see Editor’s Note)
  • 1 heaping tablespoon coco-matcha yogurt (see Editor’s Note)

Garnish: edible flowers

Directions
  1. Fill a zombie highball glass with Kold-Draft ice cubes. Top with soda.
  2. Add the remaining ingredients to a mixing tin, and dry-shake to combine.
  3. Using a bar spoon, pour the mixture in the tin into the club soda. Give a light stir.
  4. Garnish with edible flowers.
Editor's Note

Coco-Matcha Yogurt
4 cups coconut-based vanilla yogurt, preferably So Delicious
14 grams matcha powder

Add ingredients to a small Cambro or other resealable container. Use an immersion blender to mix them thoroughly, until no clumps of matcha are visible. Keeps, refrigerated, for 2 days.

Tagged: highball, Japanese whisky

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