Ponzu Martinifrom: kimballsource: hereALL (0) >>INVENTORY<<

Recipe

  • 1.5 oz nikka gin

  • 0.75 oz junmai gingo sake

  • 0.5 oz blanc vermouth

  • 0.5 oz white ponzu*

*white ponzu

  • 1000g (100%) clarified yuzu juice
  • 400g (40%) white shoyu
  • 100g (10%) sugar
  • 100g (10%) mirin
  • 100g (10%) rice vin
  • 20g (2%) kombu
  • 5g (.5%) katsuobushi

Bring the kombu, sugar, mirin and rice vin to a simmer to dissolve sugar and incorporate flavor. Cut the heat and throw in the katsuobushi and let it steep for 5 minutes. Strain through a filter and squeeze well for full yield. Add to a jar with white shoyu and clarified yuzu and shake well to incorporate.