Ante Daiquiri
"This is our take on the classic Daiquiri but with a unique twist. The addition of Yuzushu lifts the aromatics of the drink, while the Shio-Koji syrup adds depth and a savoury-ness," says Matt Young of Sydney's Ante bar.
45ml Havana Club 3YO Rum
30ml Heiwa Shuzo Yuzushu
20ml Fresh lime juice
20ml Shio-Koji syrup (recipe below)
SHIO-KOJI SYRUP (makes 1 litre)
600 gm caster sugar
750ml water
100gm Shio-Koji (available from any good Japanese grocery store)
1 lemongrass
METHOD
1. For shio koji syrup, add sugar and water together and heat until just below boiling. Chop
lemongrass or blitz in the food processor until finely chopped. Add the lemongrass to the heated mixture. Take of the heat and let it cool to room temperature. Once cool strain off the lemongrass and discard. To the liquid then add the shio-koji and whisk until fully integrated. Store in
glass bottles in the fridge. Will last for 2 weeks.
2. To serve, add all ingredients to a cocktail shaker filled with ice. Shake vigoursly and double strain into a chilled Coupe glass.
INGREDIENTS
Recipe Matt Young & Ante; photography Alicia Taylor
