This cocktail was created by Raul Ayala, lead bartender at Dirty Habit, San Francisco. “Layers of fresh, aromatic tones from the basil balance out the nuttiness of the cashew orgeat in this frothy, refreshing concoction,” Ayala says.
- 1½ oz. Fukano 2017 Edition whisky (or other Japanese rice whisky)
- ½ oz. cashew orgeat (recipe below)
- 1 basil leaf
- ½ oz. lemon juice
- 1 barspoon matcha green tea powder
- ½ oz. egg whites
- Basil leaf for garnish
Combine all ingredients in a shaker. Dry shake. Add ice and shake again. Double strain into a chilled coupe. Garnish with basil leaf.
- 1 cup water
- 1 cup toasted cashews
- 1 cup sugar
- 1 Tbsp. rose water (optional)
- 2 oz. brandy
Combine water and cashews in a blender until liquefied. Pour into a saucepan. Add sugar and rose water and bring to a boil. Reduce heat and simmer until sugar is dissolved. Remove from heat and add brandy. Strain. Keeps refrigerated up to three weeks.