About the Cocktail:

This Japanese Spritz is the perfect daytime/brunch cocktail with its enticing combination of light bergamot, rose and Japanese floral notes. The marriage of dry vermouth and sake brings a silky texture to the libation that is hard to resist. Prosecco and soda water deliver a delightful effervescence that pairs nicely with both rich and light brunch menu selections. You can be assured that this complex and refreshing spritz is an ideal daytime concoction.

The Recipe:

• 1.5 oz Dolin dry shiso vermouth*

• 0.75 oz Italicus

• 1 oz Akashi-Tai junmai daiginjo sake

• 1 bar spoon of Luxardo aperitivo

• 1.5 oz Prosecco

• 1.5 oz Soda water

Preparation:

Pour Dolin dry shiso vermouth, Italicus, Akashi-Tai junmai daiginjo sake and Luxardo aperitivo into a mixing glass filled with ice cubes and stir. Strain the liquid into a 12-14 oz wine glass and fill halfway with ice. Evenly spread 3 alyssum flowers inside of the wine glass. Fill the glass full of ice and top with prosecco and soda water. Gently stir the cocktail with a bar spoon. Place one viola flower on top of the cocktail.

Dolin dry shiso vermouth*:

Place 17 grams of shiso leaves and 750 ml of Dolin dry vermouth into a plastic zip-seal bag. Make sure there is no air inside of the bag. Close the bag completely. Put the bag into the sous vide and cook for 1 hour at 135 degrees fahrenheit. Let your mixture cool down using an ice water bath. Strain the mixture through a fine mesh strainer and pour it into a glass bottle. Keep the shiso vermouth refrigerated.