Ante Gibson
This is our interpretation of the classic Gibson. The Japanese Gin here is quite dry and savoury due to the addition of kombu, daikon and shiitake in the distillation. The addition of a light Nigori (cloudy) sake balances this and gives the drink wonderful texture. Stir well and drink it super
cold.
60ml Gin such as Benizakura ‘9148’ (Hokkaido)
20ml Junmai sake such as Uehara Shuzo ‘Soma no Tengu’ Usunigori (Shiga)
10ml Dolin Dry Vermouth
METHOD
1. Chill a Nick & Nora glass in the freezer.
2. Combine all ingredients in a mixing glass, add ice and give a good stir for 30-45 seconds (you want good dilution for this).
3. Remove glass from the freezer and strain. Garnish with Rakkyo (pickled scallions).
INGREDIENTS
NOTE Uehara Shuzo ‘Soma no Tengu’ Usunigori (Shiga) is available from Black Market Sake.
Recipe Matt Young & Ante, Photography Alicia Taylor
