Masari
"The Masari started as a conversation about what a lychee martini could be at Death & Co—lowbrow in concept, highbrow in form. I built it around Akae sweet potato shochu, which is made from the rare Murasaki Masari variety and has a powder sugar-esque fruitiness and slightly earthy finish that I love. From there it became a split-base exercise: gin for backbone, litchi liqueur for lift, and lastly genever and a whisper of white soy sauce for umami. It’s a lychee martini for anyone who's thought of taking a trip to Japan...which is basically everyone." —JN
Masari
1 ounce Akae sweet potato shochu
¾ ounce Fords gin
¼ ounce Bols genever
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (see Note)
1 teaspoon Giffard Lichi-Li lychee liqueur
1½ dashes white soy sauce
5 mint leaves
Garnish: 1 pickled lychee
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the pickled lychee.
Note: To make Cane Sugar Syrup, combine 2 parts unbleached cane sugar with 1 part water in a blender and blend until the sugar has dissolved.
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