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Ayuuk Fresh Daiquiri
Recipe part of The Japanese Masters Series.
As Kayama-san tasted Ayuuk, he drew parallels with the world of Mezcal and particularly enjoyed “the complex layers of smoke” from the Pasilla Mixe. He mentions that, in order to amplify the chili aromas of Ayuuk, “the secondary ingredients in the drink should be simple and subtle”.
In this twist on a classic, he pairs the spirit with raw sugar cane. Kayama-san juices the cane himself with a hand press he impulsively bought during the lockdown, filling the room with fresh sweet scents.