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Haiku Cocktail
Pack my box with five dozen liquor jugs
MOREYou might have grown up with the pangram "The quick brown fox jumped over the lazy dog" ( 32 letters ) , but did you know "Pack my box with five dozen liquor jugs" ( 31 letters ) has all the letters of the English alphabet too?
Haiku Cocktail
Moderate ABV ( between 15% and 20% ), Balanced and approachable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Sake-infused, slightly dry, and aromatic
- Sake Rice Wine 6 cl
- Dry Vermouth 1 dash
Any Glass of your Choice
haiku is a popular Tequila cocktail containing a combinations of Sake Rice Wine,Dry Vermouth .Served using Any Glass of your ChoiceHaiku Cocktail Ingredients
Sake Rice Wine,Dry Vermouth,
Haiku Cocktail Recipe
Stir both ingredients together with cracked ice in a mixing glass. Strain into an old-fashioned glass. Garnish with a cocktail onion, and serve.
Sake Rice Wine
Sake is a traditional rice wine from Japan, although it's more a beer than a wine. It is made by fermenting rice that has been polished to remove the bran. The difference being in beer and in most East Asian rice wines, starch is first converted to sugar which is then fermented to alcohol, where as in wine, alcohol is produced by fermenting sugar that is naturally present in fruits, like grapes. But there is a difference in the brewing process of beer and sake despite the similar starch to alcohol process. that is, unlike beer where start to sugar and sugar to alcohol are created in two distinct steps, sake is produced in one single fermentation process.
Sake is the national beverage of Japan and is served in special ceremonies, gently warmed and served in small porcelain cups called sakazuki. Sake uses K?ji-kin or Aspergillus Oryzae spores, instead of Yeast for the fermentation, koji-kin and yeast both are eukaryotic, single-celled microorganisms from the fungus family.Dry Vermouth
Vermouth the French for German Wermut, Wormwood in English, is an aromatic fortified Wine, flavoured with various botanicals like roots, barks, flowers, herbs, seeds and spices.
Although traditionally Vermouth was used for medicinal purposes, it has been also served as an apéritif in its modern avatar. The modern Vermouth first appeared in and around the 18th Century in Turin. By the late 19th Century it became very popular with bartenders as a key ingredient in cocktail mixology.
Martini, Manhattan, Rob Roy and Negroni were a few cocktails that Vermouth grew in popularity with. But later during the 20th Century, Vermouth slowly lost its glory and Dry Martinis and extra Dry Martinis with little or no Vermouth gained over the original Martini. Modern Martinis usually have a splash of Vermouth to add that herbacious texture to it.
Historically, there have been two Vermouth types, Dry and Sweet, but with demand variations have come up now. that include extra-dry white, sweet white, red, amber and rose.
Vermouth is produced by adding proprietory mixture of aromatic botanicals to a base wine or a base wine plus spirit or spirit only, which is usually redistilled before adding it to a base of neutral grape wine or unfermented wine must ( freshly pressed grapes and the juice ). After the wine is aromatised and fortified. it is sweetened and the end product is a Vermouth.
Dry Vermouth is what makes the character of the original Martini, and a Dry Vermouth has less sugar and is more herbacious but less spicier than Sweet Vermouth.
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