Koji Barrel
Kelly AllenMuri's Koji Series is a playful spin on traditional amazake. The resulting brew needs little adornment, but it does make a lovely base for a non-alcoholic cocktail. If Muri isn't available, sub in a sparkling sake and increase the cantaloupe syrup to accommodate the extra acidity, if needed.
Ingredients
- 6 oz Muri "Koji Rice Series 1" Non-Alcoholic White
- ¼ oz cantaloupe syrup (recipe below)
- 6 dashes (about ½ tsp) Artemisia Oak Bitters
- 6 drops (about 1 dash) Bittermens Orange Cream Citrate Bitters
- Orange rind, for garnish
Preparation
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Add 1-2 oz of the Muri to a shaker over ice. Add the cantaloupe syrup and bitters. Stir until very cold and completely combined.
- Drop a large ice cube or ice sphere into a wide-bowl wine glass. Strain the shaker into the glass and stop with the remaining Muri. Garnish with the orange rind.
Cantaloupe Syrup: (this recipe yields about 12 oz of syrup): Cube half a medium cantaloupe. Combine 2 cups of water and 2 cups of sugar and bring to a boil. Add the cantaloupe and simmer for 5 minutes. Remove from the heat and let cool in the fridge. Strain the syrup, removing the cantaloupe solids. Store in the refrigerator.
Note: the solids make a delightful sweet treat and can also be used as cocktail garnishes.
