Something Old, Something New

We went shopping at Mitsuwa Japanese Market today in Edgewater, NJ. The produce section is of interest, as they carry a good selection of uncommon fruits and vegetables. As always, I picked up some Shisho leaves. But also, a package of kumquats, which I have had many times before, but never purchased. They are delicious, and different than I remember from my childhood -- the weekly Thursday night chinese dinner.

To start, I made a Shiso Mojito. A no brainer.

2 oz Shochu (this one made from rice)

2 Sugar cubes, muddled

1 Shiso leaf, torn and muddled

Shaken.

Next up, a variation on a Whiskey Smash

2 oz Evan Williams bourbon

1 Sugar cube, muddled

1 Shiso leaf, muddled

2 Kumquats, muddled

Dry shake all ingredients. Pour into Old Fashioned glass over a large chunk of ice. Stir until cold.

Something from PDT

Stopped by PDT a week ago for some mixed drinks and dogs. We got there early, around 5:45. They don't open until 6:00 on Saturday. We were the only ones waiting. Within 5 minutes, there was a long line of cocktail nerds.

I have to admit. PDT's drinks have yet to impress me. They are impeccably made by the staff. But the flavors don't thrill. I prefer Pegu's variations on classics to the more fussy and challenging ones of PDT and Death & Co.

However, my first drink was very interesting. I forget the name, but have replicated it at home. I've tried varying ratios. All work. But this one is preferred for its bite:

2 oz Gin (I used Tanqueray, which is a bit sweeter than other London Dry gins)

1 oz Sake (Momokawa Organic Junmai Ginjo)

1/2 Velvet Falaernum

The menu at PDT includes clove. I assume from a tincture. I think the Falaernum has a sufficient enough amount of clove, do without the tincture.