Asahi Recipe

Inspired by Molly Woo's Asian Bistro

Time10m

Serves1

Make Asahi Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with ASAHI

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TAITTINGER 'COMTES DE CHAMPAGNE' GRANDS CRUS BRUT BLANC DE BLANCS

FRANCE, CHAMPAGNE, CÔTE DES BLANCS 2011

crisp · elegant · bright acidity

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Ingredients

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Cocktail

1 1/2 oz gin

1/2 oz dry vermouth

1/4 oz green chartreuse

1/4 oz fresh lemon juice

1/4 oz simple syrup (1:1)

2 dashes orange bitters

1/2 oz egg white (optional for texture)

Garnish & Finish

1 piece lemon twist

1 sprinkle freshly grated nutmeg (optional)

Ice

1 to taste ice (for shaking)

1 to taste ice (for chilling glass, optional)

Method

Preparation

Chill glass

Place a coupe or martini glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail to chill.

Prepare citrus

If using a lemon twist, cut a 1/2-inch wide strip of lemon peel, avoiding too much pith. Set aside.

Mixing

In a shaker, combine gin (1.5 oz), dry vermouth (0.5 oz), green Chartreuse (0.25 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz), and 2 dashes of orange bitters.

If using egg white (0.5 oz) for a silkier texture, add it now and perform a dry shake (shake without ice) vigorously for 10–15 seconds to emulsify and build foam.

Add ice to the shaker and shake hard for 12–15 seconds until well chilled (or 20 seconds if you didn't dry shake).

Discard ice or water from the chilled glass if you used ice water. Double-strain the cocktail into the chilled coupe or martini glass to remove ice shards and any egg white solids.

Garnish & Serve

Express the lemon twist over the drink by holding it over the glass and giving it a quick pinch to release the oils, then run the peel around the rim and drop it into the drink.

Optionally grate a light dusting of fresh nutmeg over the foam for aroma and a faint spice note.

Serve immediately. The cocktail yields a balanced herbal, bright, and slightly sweet profile with a silky mouthfeel if egg white is used.