Words by Julia Momosé and Emma Janzen. Photo by Kevin Miyazaki.
In Japan, there is a drink called tamagozaké, made with a whole egg whisked with sugar then topped with a slow pour of hot saké. With a soul similar to an American eggnog or the Tom & Jerry cocktail, it is a comforting winter drink with a big, bouncy texture. In my chilled version, a bouquet of baking spice from chai and allspice amps up the holiday aromas while saké adds sweetness and barley shōchū anchors the blend with a solid grain-y backbone. With robust cocktails like this one, seek out an affordable bottle of nihonshu, for its purpose is to meld seamlessly with the other flavors. A more highly polished saké might get lost completely, and that would be a terrible waste.
The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé and Emma Janzen is now available.
Sake Chai Flip
Ingredients
- 1½ ounces Akashi-Tai Tokubetsu Honjōzjō saké
- 1 ounce Mizu Saga barley shōchū
- ½ ounce Somrus Chai cream liqueur
- ¼ ounce St. Elizabeth allspice dram
- ½ ounce Kinmokusei Syrup, see below
- 1 egg
- black pepper
- grated nutmeg
- Angostura bitters
Instructions
- In a Boston shaker (because they’re easier to clean), combine the saké, shōchū, chai cream liqueur, allspice dram, and kinmokusei syrup. Crack the egg into the other shaker tin. Bring the two parts together and employ a strong dry shake to fully emulsify. Add three large ice cubes and shake again to chill and build up a nice froth. Fine-strain into a flared cocktail glass or coupe. Garnish with an artistic splattering of Angostura bitters, cracked black pepper, and grated nutmeg.
- Combine 1 tablespoon dried kinmokusei (osmanthus) flowers with 1 cup water heated to 205°F (or just boiled) and steep for 6 minutes. Strain. Weigh the liquid and add an equal amount of sugar by weight. Store refrigerated for up to 1 week.
Reprinted from The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé and Emma Janzen. Copyright © 2021 by Julia Momosé. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.