Built · Zombie glass
GarnishEdible flowers
Built · Zombie glass
Michael Aredes, New York
Toki Berra cocktail recipe
What goes in it
- 1.25 oz
- 0.75 ozYuzu juice
House prep · Recipe below ↓
- 0.5 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 1
- 4 ozSoda water
Mixer · Recipe below ↓
Method · Built
- 1Fill a tall glass with ice and pour in the soda.
- 2Dry shake the whisky, yuzu, syrup and yogurt without ice to blend, then spoon the mixture into the soda and give it a gentle stir.
- 3Garnish with edible flowers.
- Glass
- Zombie glass
- Ice
- Cubed
- Garnish
- Edible flowers
Prep ahead
House prep
Yuzu Juice
- Yield
- As needed
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- Fresh or bottled pure yuzu juice
Method
- 1Use fresh-squeezed or unsalted bottled yuzu juice, chilled.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
Mixer
Coco-Matcha Yogurt
- Yield
- About 4 cups
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- 4 cupscoconut-based vanilla yogurt
- 14 gmatcha powder
Method
- 1Blend the yogurt and matcha with an immersion blender until no clumps remain.
About the Toki Berra
Toki Berra is a cocktail made with japanese whisky, yuzu juice and simple syrup (1:1), created by Michael Aredes.
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