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This is the signature cocktail from restuarant Umami in Copenhagen,
courtesy of Nikolaj Brønsted - Bar Chef.

It is a refreshing cocktail that is both sweet and sour fresh, the ginger gives a pleasant fragrant spice to the palate.

Shochu is  a distilled spirit from Japan, which is also found in China
and Korea.  It is referred to many times as the ‘japanese vodka’, but
is much more aromatic.  It is mainly made from rice and barley.  In
Japan they drink it just with ice or with a mixer.  It is an excellent
cocktail ingredient too.

The content is:
4 cl Shochu
2 cl Lychee Liqueur
4 cl Passion Fruit Juice
2 cl Ginger Syrup
1 cl Lime Juice

We make the ginger syrup just like a simple syrup (one part sugar/one part water, bring to boil then let it cool) We just add fresh ginger slightly chopped, bring to boil with sugar and water, then let it cool. Put the mixture in a blender and seive it so no bits are left. You are left with a brown syrup. The measurements vary for how much you need. Don’t be shy with the ginger - you want to taste it, plus the sweetness of sugar, the balance is essential - it took us a while to get the right amounts but its brilliant now!

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