Mizu’s spicy, sweet, sour deliciousness.
Photo by:
Rachel Nadeau
Daron Close shared the recipe for Mizu’s koi cocktail, created by Acqua Restaurant Group beverage director Nicole Close. It’s perfect for sipping on the patio as summer evenings turn warm and sultry.
Koi Cocktail (serves 1)
- Togarashi for rimming glass (a mix of 7 spices used in Japanese cuisine)
- 3 lime slices
- ¾ oz. simple syrup
- 2 oz. Leblon cachaça
- ¾ oz. sour mix
- 1 oz. mango puree
- Ice
Directions: Rim glass with togarashi and set aside. Muddle limes and simple syrup in a cocktail shaker and add 1 scoop ice. Pour remaining ingredients over ice, shake well and pour into togarashi rimmed glass.
Editor’s Note: Quick hack for mango puree if your supermarket doesn’t have it: Beech-Nut mango baby food. Togarashi can be bought at many supermarkets, Asian food stores or online.
Enjoy! It takes a bit of work but is well worth it.
