Akira Ohki
Mixologist at MASU
Photography by Manja Wachsmuth
Kakigoria cocktail
A stunning cocktail that combines Kakigori of cedar, whisky-infused Mānuka Honey, spiced apricot, yuzu umeshu and clarified almond.
With the Kakigori cocktail, we wanted the honey to hold a key presence in flavour, so it was added to the ice base first, then additionally infused with cedar and Japanese whisky to further extend the potential of the honey. The cedar notes with the honey and whisky are quite sensational.
“I would find myself a fruit Kakigori ice slushy to cool down on hot summer days while living in Japan. We thought this technique was both very unique to the culture and a fantastic method to showcase the true flavour and essence of the whisky-infused Mānuka Honey, sitting neatly and directly on the shaved ice. This allows you to see the colour and texture of the honey, whilst also be able to taste the product in its raw form, before we infused it in the whiskey and cedar.”
Akira Ohki
Mixologist
MASU
Pear, Cacao & Hōjicha Cocktail
I combined pear, cacao, hōjich, Japanese whisky, lemon, miso, grilled nasu and a good dash of whisky-infused Mānuka Honey to create a stunning cocktail on both the eyes and the palate.
“There’s a beautiful viscosity that sits across the palate, the richness of the Mānuka Honey and the depth of the aged whisky work so well together. We built the cocktail to showcase the aromas and unique, wildly natural flavour profiles of The Southerly.”
Pear, Cacao & Hōjicha Cocktail
I combined pear, cacao, hōjich, Japanese whisky, lemon, miso, grilled nasu and a good dash of whisky-infused Mānuka Honey to create a stunning cocktail on both the eyes and the palate.
“There’s a beautiful viscosity that sits across the palate, the richness of the Mānuka Honey and the depth of the aged whisky work so well together. We built the cocktail to showcase the aromas and unique, wildly natural flavour profiles of The Southerly.”
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