Created by Jacob Nichols of Attack of the Tatsu in Chattanooga, Tennessee. A Sidecar variation with a lot of character. The pure malt Japanese whisky provides the backbone of the cocktail. The barley and subtle smoke of the whisky harmonize well with the citrus forward sake and Licor 43’s orange and vanilla notes. A gomme syrup provides a velvety texture and more body. The syrup itself is bursting with cherry and molasses flavors. Topping the cocktail with a touch Cheerwine Holiday Punch leaves an effervescent, slightly dry finish, which also emphasizes punch as the star of the show. The lime oils from the garnish draw out the pineapple and ginger aromas of the soda.
Ingredients
Kitsune Punch
- 1 ounce Tenjaku Pure Malt
- 1 ounce Heiwa Mikan Orange Sake
- ½ ounce Licor 43
- ¾ ounce Cheerwine Holiday Punch Gomme Syrup
- ½ ounce Lemon Juice
- 2 dashes Angostura Bitters
- ½ Cheerwine Holiday Punch
Cheerwine Holiday Punch Gomme Syrup
- 2 cans of Cheerwine Holiday Punch
- 3 tablespoons of gum Arabic powder
- Kuromistu (Japanese sugar syrup)
Instructions
Kitsune Punch
- Combine Tenjaku Pure Malt, Heiwa Mikan Orange Sake, Licor 43, Cheerwine Holiday Punch Gomme Syrup, Lemon Juice and Angostura Bitters.
- Shake hard for 6-8 seconds and double strain into a chilled six ounce Nic & Nora glass.
- Top off with ½ ounce Cheerwine Holiday Punch
- Garnish with a rolled lime peel and origami crane.
Cheerwine Holiday Punch Gomme Syrup
- Add 2 cans of Cheerwine Holiday Punch to a pot and bring to a boil.
- Allow the liquid to simmer and reduce for 15 minutes.
- While the Cheerwine reduces, add 3 tablespoons of gum arabic powder to a mixing bowl.
- Remove the reduced Cheerwine Holiday Punch from the heat. While still piping hot, pour about half of the liquid over the gum arabic powder and whisk to combine.
- Allow the mixture to sit for 2 hours to congeal.
- Recombine the gum mixture with the remaining reduced Cheerwine Holiday Punch and weigh the mixture.
- Return the Cheerwine Holiday Punch mixture to the pot and heat over low to medium heat.
- Add an equal weight of kuromitsu and whisk or use an immersion blender until completely smooth. (Demerara sugar with a dash of honey can be used as a substitute for kuromitsu.)
- Remove from heat and transfer to a container for storage.
