SMIRNOFF SPICY TAMARIND
SMIRNOFF
SPICY TAMARI-TA
<Ingredients>
- SMIRNOFF SPICY TAMARIND1 1/2 oz.
- LIME JUICE 3/4 oz.
- REAL AGAVE SYRUP 3/4 oz.
- TOP WITH SODA WATER - CHILI LIME SEASONING RIM, LIME, WHEEL, AND JALAPENO FOR GARNISH
<How to make>
- Shake all indredients in a cocktail shaker.
- Strain into a double old-fashioned glass with Chili lime seasoning rim over fresh ice.
- Garnish and Serve!
- ENJOY!
【Sake of the Month】Otokoyama Kita no Inaho Sparkling Sake
The Otokoyama Sake Brewery, in Asahikawa, Hokkaido, has a history spanning over 340 years and the brewery's sake was a favorite of the Tokugawa shogunate. It was even depicted in works by one of Japan's most famous Ukiyoe masters, Utamaro. The nose on this very cool sparkling sake is a gentle collection of potpourri, orange zest, lemon water, peach jam, yogurt, and 7-Up™ aromas. Say hello to a feel good sparkling sake made with Hokkaido’s famous Ginpu rice varietal that drinks creamy, round, and rich, but is light and nicely balanced in a Champagne flute. Soft, sticky, and off-sweet, there are a ton of citrus flavors with round and creamy bubbles that are chewy and delicious. Look for tangerine, papaya, Lemonheads™, lemon pie, creamsicle, Granny Smith apple, yuzu, and orange zest flavors that drink bubbly and like a creamy mousse. Low in alcohol at 7%, this is an elegant and fun starter sake, or an after dinner brew that touches all those sweet spots in a creamy and clever way.
SPEC SHEET
Class: Sparkling Sake
Size: 500ml
Brewery: Otokoyama Co., Ltd.
Founded: 1887
Prefecture: Hokkaido
Rice: Ginpu
Polishing Rate: 60%
Alcohol: 7%
Acidity: 3.7
SMV: -85
Serve: Chilled
SOUS VIDE SLICED SQUID TENTACLES
Sous vide is a French term meaning under vacuum. The tentacles are cooked in their natural juices. Vacuum-sealed in a pouch and immersed in a temperature-controlled warm water bath. Using this high-quality method allows the squid tentacles to shine, producing tender slices and consistently great flavor.