This week’s H.O.A.G.Y (Help Out a Gal/Guy, Yeah?) is a request by many friends for the “Hachi Hive” cocktail developed at Salt Lake City’s award-winning Takashi restaurant by manager Rich Romney and barman Jonny Bonner. We were slurping ’em down during a recent photo shoot and interview I did about Utah’s Jack Rabbit Gin [made by SLC-based Beehive Distilling] for cityhomeCOLLECTIVE, and it was also featured at the distiller’s launch party this spring. It’s decidedly refreshing and delicious, y’all, and one of my new favorite drinks during this heat wave. The only downside is that Takashi’s bar uses fresh yuzu* juice in the cocktail, which can be difficult to source. I found yuzu juice at my favorite local Asian foods market, but it was $17.99 a bottle. Not a typo, friends. Holy Liquid Gold, Batman! A great substitution is plain old fresh lemon juice. It also calls for using a honey-sage syrup, which is dead easy to make at home–recipe, below– and I love it in other white booze-based cocktails.
It’s sweet, tart, and lively drink, and perfect for summer sippin’. Distiller Chris Barlow said of this betty of a beverage, “it haunted my dreams.” Agreed, Chris. It’s some sublime shit.
To a tall bar glass filled with ice add:
2 oz. floral gin [I used Jack Rabbit Gin]
1 oz. Elderflower liqueur [such as St. Germain]
1 oz. honey-sage syrup
1 oz. yuzu [or lemon] juice
Stir with a bar spoon until the glass is frosty [about one minute]. Strain into a Collins glass filled with ice and add a spanked sage leaf for garnish.
To make honey-sage syrup: This is perfect for that barely-filtered crusty honey your neighbor gave you from their hives that may or may not have a stray bee, bits of honeycomb, and a dog hair or two; you’ll be straining it yourself, anyway. At Takashi, they are using honey from their roof-top beehives [“hachi” = “bee” in Japanese] and I’m sure they are much more tidy about their filtering process than my neighborhood honey donors. To one cup of honey in a pint Mason jar, add one cup boiling water. Stir until honey is dissolved evenly. Add 3-4 fresh clean sage leaves, and let sit at room temperature for a couple of hours to cool off [or overnight]. Strain through a fine mesh into a clean glass jar and refrigerate until ready to use.
*Yuzu is a very sour and seedy citrus fruit developed in Southeast Asia, although you can grow it in the US [see info about California sourcing, here]. It’s about the size of a tangerine, and folks use the pulp, rind, and juice for cooking and cocktails.
Found your lovely blog and am looking forward to reading through your archives and recipes. I think first on the list is the cherry shrub. Cocktail concoting is just up my alley and I had no idea there was a name for it….awesome!
P.S. Do you mind sharing at which asian market you found the yuzu (I’m a local).
Thanks for checking out my blog! I found the Yuzu juice at Southeast Asia Market (900 South/400 East). It’s one of our favorite stores and the people there are super helpful. Also a fantastic place to get fresh herbs and veggies (like fresh okra for pickling when they’re not at the Farmer’s Market). Good luck, gal!