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Nikko Spring – Carbonated Oba Cocktail

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Refreshing carbonated cocktail by molecular gastronomy chef Ryan Clift from Tippling Club restaurant in Singapore.  Served in a labeled bottle, the Nikko Spring is packed with refreshing Asian flavors of oba leaf, yuzu, shochu and a touch of Lillet Blanc.

Tools Needed

- Perlini Shaker (could be replaced with ISI Whip charged with CO2)

- Blender

- Superbag (alternatively you can use a sieve lined with cheesecloth)

Nikko Spring carbonated oba cocktail

Oba Syrup (Makes ½ liter)

- 50 g (1.8 oz) Oba Leaf

- 500 g (17.6 oz) Water

- 300 g (10.6 oz) Sugar

Nikko Spring (Makes 1 Serve)

-50 ml (1.7 oz) Kinmiya Shochu

-10 ml (0.34 oz) Bijofu Yuzu (Yuzu Liqueur)

-10 ml (0.34 oz) Lillet Blanc

-15 ml (0.5 oz) Oba Syrup

-15 ml (0.5 oz) Lime Juice


Blanched Oba leaves

1- Bring water to the boil on the stove, blanche the oba leaves in the water for 3 to 5 minutes  until the leaf color is bright green.

2- Take out leaves and submerse in an ice cold water bath.

3- Chill water used to blanche oba leves.

Oba Syrup

1- In a thermo mix or other blender add 300 g (10.6 oz) of chilled water used to blanche oba, 300 g (10.6 oz) sugar, blanched and chilled oba leaf.

2- Blend on speed 7 (medium high speed) for 10 minutes.

3- Strain through a superbag or alternatively pass through a fine sieve lined with a double layer of cheesecloth.

4- Refrigerate in sealed bottle.

Nikko Spring

1- Add all ingredients to a Perlini shaker, add 2 scoops of crushed ice. Alternatively you can use an ISI whip charged with CO2 but make sure you release all the extra CO2 before opening it.

2- Seal the shaker, charge with CO2 and Shake hard.

3- Repeat this process 3 times.

4- Let sit for 1 minute before opening to let the CO2 settle. If using ISI Whip release the extra CO2 while holding the container upright before opening.

5- Strain into labeled 150 ml bottle. Cap if necessary.