Mugi Cocktail

Mugi Shochu (Barley)
Written By Chikako Ichihara

Created by Caer Ferguson, Daijoubu

A riff on a classic old-fashioned honoring the flavor of barley, the base of Iichiko

Recipe:

  • 2.5 oz Butter fat-washed Iichiko Silhouette 

  • 2 dashes Angostura Bitters

  • 0.5 oz Mugicha Syrup

  • Orange Twist

Mugicha Syrup: Cold Brew a large bag of barley tea with 2 cups of water for 12-24 hours. Blend in equal parts of Turbinado or Demerara sugar until fully blended. 

Method: Stir over ice in a mixing glass until chilled (approx. 10 seconds). Strain over a large rock in a rocks glass and garnish.

Chikako Ichihara
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