“THE BOWLER” COCKTAIL WITH GOLDEN MILK
This modern twist on a classic Tom Collins incorporates Asian flavors with Orchestra Provision’s Golden Milk cricket blend. The Bowler, named after the “pitcher,” i.e. bowler, position in the sport cricket, is a celebration of melding cultures.
TOOLS
SAUCEPAN
FINE MESH STRAINER
3 BOWLS
2 SAUCERS
COCKTAIL MIXER AND STRAINER
COLLINS GLASS (OR OTHER COCKTAIL GLASS)
SHISO LIME SHRUB
200 G (APPROX. 7 OZ) DRIED SHISO
500 G (APPROX. 2 C) KAFFIR LIME JUICE
125 G (APPROX. ½ C) RICE WINE VINEGAR
250 G (APPROX. 1 C) CANE SUGAR
20 G (APPROX. 2 TBSP) KOSHER SALT
250 G (APPROX. 1 C) WATER
Mix all ingredients in a saucepan and place on stove at medium heat until simmering. Reduce heat and allow to slow simmer for 5 minutes. Strain the shrub into a bowl and chill until ready to use.
GOLDEN MILK SALT
10 G (APPROX. 1 TBSP) KOSHER SALT
5 G (APPROX. 1 TBSP) ORCHESTRA PROVISIONS GOLDEN MILK
Mix all ingredients in a bowl and stir with a fork until well combined.
SAKE GOLDEN MILK REDUCTION
250 G (APPROX. 1 C) SAKE
5 G (APPROX. 1 TBSP) ORCHESTRA PROVISIONS GOLDEN MILK
Combine ingredients in saucepan and bring to a low simmer. Once simmering, lower heat and reduce until mixture measures ¾ cup. Strain and chill until ready to use. (Note: Watch the sake as it begins to boil. It may boil over. If the mix begins to rise, remove from heat and allow the bubbles to fall.)
DRINK ASSEMBLY
2 OZ ROKU JAPANESE GIN (OR OTHER GIN)
2 OZ SHISO LIME SHRUB
1 OZ SAKE GOLDEN MILK REDUCTION
2 OZ SODA WATER GOLDEN MILK SALT ICE
1. Place two saucers where you intend to mix your drink. Pour approximately 1 oz of the shiso shrub into one saucer and the salt mix into the other saucer.
2. Roll the rim of the glass in the shiso shrub saucer. Next, tap the glass in the salt saucer.
3. Fill the glass with ice.
4. In a cocktail shaker, add 2 OZ of Roku Gin, 1 OZ of the shiso shrub, and 1 OZ of the sake reduction. Add ice and shake for 15-20 seconds.
5. Strain the cocktail into the glass. 6. Top with soda water and enjoy!
CREATIONS BY JOHN STRAUBHAR KIN BAR MANAGER WWW.KINBOISE.COM