Recipes

Coix Solero by Matthew Hall

This recipe was first featured in our story on Job’s Tears.

75ml Unsweetened peach juice
30ml Honjozo sake
20ml Coix grain syrup*
20ml Kalani coconut liqueur
15ml Lime juice
3ds Peach bitters

Shake all the ingredients together and serve in a highball over ice. Tear up some rose petals and churn into the drink, and garnish with a full petal with 1bsp of pomegranate seeds.

*Stew 500g of Job’s Tears in a litre of water for about 15 minutes. Add 850g of sugar and reduce the solution to about 1 litre.

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