Caer Maiko Ferguson
Austin, Texas
About Caer Maiko Ferguson
Born in Santa Monica, CA, Caer Maiko Ferguson has been immersed in Japanese culture her whole life. Her Japanese mother and LA’s abundance of Asian food and culture allowed her to connect strongly to the Asian half of her roots. She started bartending in Boston during college and now works and lives in Austin, TX; having bartended at Peche, The Roosevelt Room and DrinkWell over the past 6 years.
Her bartending accolades include being named one of Beverage Media’s Bartenders To Watch 2019 and Austin’s 2019 Bartender of The Year at CultureMap’s Tastemaker Awards. After winning Espolon Cocktail Fights National Championship in 2018 with Sharon Yeung, the two founded Daijoubu Pop Up with the goal to create “Super Asian Cocktails” and make more space for AAPI people and culture both in front of and behind the bar.
Sunomono Martini
by Caer Maiko Ferguson
1oz Imo Shochu (Sweet Potato), Kaido Iwai no Aka
1oz gin
0.75oz Charred Green Onion Infused Blanc Vermouth
1 dash salt tincture
Add ice and stir. Serve up in a small chilled sake glass with a bowl of Sunomono Cucumber Salad on the side
Simple Sunomono Recipe
Thinly sliced cucumbers
4 tsp rice vinegar
2 tsp white sugar
1 tsp soy sauce
1 tsp sesame oil
Togarashi
What Would Usagi-chan Drink?
by Caer Maiko Ferguson
1.5 oz Strawberry infused Rihei Ginger Shochu (Infuse for 6-24 hours in a cold space, until the shochu is red)
0.75 oz lemon juice
0.75 oz Calpico Syrup (1:1 white sugar:calpico)
Shake and strain into glassware. Top with sparkling rosé. Garnish the cocktail with a long lemon twist skewered to a mochi bite.
