PHOTO ANDREA GRUJIC
If you can't imagine celebrating New Year's Eve without a glass of bubbly, but you would also love some whisky, enjoy them both in a cocktail. The Osouji Fizz, created by beverage director at Shinji's Bar in New York City Jonathan Adler, represents a new beginning for a new year.
“In Japanese culture, at the end of every year, everyone participates in Osouji, a deep cleaning of your home believed to purify it so you can welcome Toshigami, the Shinto deity of the New Year,” Adler explains. “The flavors in this intentional drink are very clean, in that you can taste them all individually, and it's very simple to understand and enjoy.”
You'll notice the subtle grain and malted barley notes of the whisky, which are complemented by the lemon's citrus, the tea's toasted notes, and the wine's effervescence. It's the perfect way to toast with champagne and whisky.
Osouji Fizz
- 2 oz. Suntory Toki (or other Japanese whisky)
- 1/2 oz. vanilla hojicha syrup (recipe below)
- 3/4 oz. lemon juice
- 1 egg white
- 2 dashes orange bitters
- 2 oz. dry sparkling wine (preferably a brut champagne)
Add all ingredients except champagne to a shaker tin and shake without ice for 15 seconds. Add ice and shake for another 15 seconds. Add 1 oz. sparkling wine to a chilled 10-oz. Collins glass. Strain cocktail into glass. Top with remaining 1 oz. sparkling wine.
Vanilla Hojicha Syrup
- 1 hojicha tea bag
- 1 vanilla bean, split
- 2 cups water
- 2 cups white sugar
Combine all ingredients in a pot over medium heat and bring to a boil. Once it comes to a boil, remove from heat, and let sit for one hour. Once cool to room temperature, strain into a plastic or non-reactive container. Keep refrigerated for up to 2 weeks.
