We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
The Shogun
Summer 2010
As the creator of the cocktail program at Ame, Moses McIntee has a mandate to reflect the restaurant’s contemporary Japanese style. The Shogun is full of Asian flavours, with the added touch of bacon-infused gin. The elaborate garnish is great fun, but a Shogun is very nearly as good without it.
Makes 1 cocktail
Rim
Hawaiian salt
Crushed pink peppercorns
¾ oz cucumber-dill shochu (recipe follows)
¾ oz bacon gin (recipe follows)
3 oz tomato juice
½ tsp wasabi
Pinch cracked black pepper
Pinch sea salt
3 shiso leaves, cut into chiffonade
3 thai basil leaves, cut into chiffonade
Juice of ¼ lime
2 dashes Worcestershire sauce
Garnish
1 pickled hard-boiled quail egg
½-inch stick of pickled burdock root (not shown)
Dab wasabi
½ tsp flying fish roe
1. Rim a glass with salt and crushed peppercorns.
2. In a Boston glass combine all ingredients. Fill the Boston glass with ice and stir.
3. Pour cocktail into the rimmed glass.
4. For the garnish, cut the quail egg in half and connect the halves with the burdock root. Top each egg with a dab of wasabi and flying fish roe.
Makes 1 cocktail
Cucumber Dill Sochu
Shochu is a Japanese spirit distilled from barley. I recommend shochu Yokaichi Mugi for this cocktail.
Slice 1 cucumber and place it with 2 fronds of dill in an airtight container. Add 1.5 L shochu and infuse for 1 week. Strain off the shochu and bottle it. It can be used for a wide range of Asian cocktails.
Bacon Gin
Render ½ lb of bacon in a pan, pouring the liquified fat into a container with a bottle of gin. Place mixture in the freezer overnight.
Using a fine-meshed, conical chinois strainer lined with cheesecloth, strain gin from the frozen fat. Bottle the gin. Keep refrigerated and use it to add a savoury element to a number of cocktails such as a Pink Lady or Bloody Mary.
