Shaken · Coupe
Shaken · Coupe
Matthew Belanger, Death & Co, Los Angeles (2024)
Honshu Underground cocktail recipe
What goes in it
- 1.25 oz
- 0.75 ozYuzu liqueur
- 0.25 oz
- 0.75 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozVanilla syrup (1:1)
House prep · Recipe below ↓
- 1 dashAngostura bitters
Bottle · Angostura Bitters
- 1 dropSandalwood essence
House prep · Recipe below ↓
Method · Shaken
- 1Shake everything with ice.
- 2Strain into a chilled coupe and serve without a garnish.
- Glass
- Coupe
- Ice
- Up
Prep ahead
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Vanilla Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partwater (by weight)
- 1 vanilla bean, split, per cup of water
Method
- 1Simmer the split vanilla bean in the water for 5 minutes. Stir in the sugar until dissolved, then let steep as it cools. Strain. Store in the refrigerator.
House prep
Sandalwood Essence
- Yield
- About 11 drops
- Keeps
- 6 months
- Storage
- Room temperature
Ingredients
- 1 dropFood-grade sandalwood essential oil
- 10 dropsPeated cask-strength Scotch or other high-proof spirit
Method
- 1Mix the oil into the spirit in a dropper bottle and shake before use.
About the Honshu Underground
Honshu Underground is a sour made with japanese whisky, yuzu liqueur and islay scotch, created by Matthew Belanger at Death & Co in 2024.
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