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What I’m Drinking Now: Kyle Davis and the Weekend Lover

Kyle Davis is bar manager and cocktail curator at Brooklyn Kura, an American craft sake brewery and tap room in New York.

I’ve been loving the way ube (a purple yam native to Southeast Asia) and sake kasu (the leftover pressed rice from the sake making process) pair together, especially highlighted by Brooklyn Kura’s Kasutori shochu. I’ve been using Faccia Brutto’s Amaro Alpino for some aromatics and bitterness to balance out the fruitiness of the kasu, as well as some good-old-fashioned MSG to round out the flavor profile. It’s like an earthy, slightly funky, very purple Pina Colada.

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Weekend Lover

Course Drinks
Keyword Faccia Brutto Amaro Alpino, lemon, MSG, shochu, ube

Ingredients

1 ¾ oz. Kura shochu1 oz. heaping Ube leche* oz. Faccia Brutto Amaro Alpino½ oz. Lemon2 full droppers MSG tincture 10% by weight in 90% water2 full droppers Saline 20% by weight

Instructions

Combine ingredients and shake with 4 ice cubes.
Dirty dump into brandy snifter.
Garnish with straw and torched mango leaf.

Notes

* For Ube leche:
2 qts. Water
2 qts. Sugar
1 qt. Sake kasu
1 can Unsweetened coconut milk

Blend for 1 minute until sugar and kasu are pulverized. Add ube concentrate until it’s the color of a McDonald’s grimace shake.

Kyle Davis, bar manager and cocktail curator at Brooklyn Kura, created this recipe.

The post What I’m Drinking Now: Kyle Davis and the Weekend Lover appeared first on Cheers.

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