Amuerte Orange | Japanese Mule

Amuerte X Paul Morel | We've collaborated again with the master of flavors, Paul Morel. A true flavor perfectionist with years of experience. He has collaborated with the world's finest restaurants, elevating their bars to elite status. This time he has created a Japanese Mule with the newest Amuerte Edition, Amuerte Orange. Amuerte Orange is crafted with our iconic flavor of coca leafs, and with guava, pineapple and cedrat lemon.

Recipe of Japanese Mule - Shiso - Umeboshi

Ingredients:
Pisco Barsol / Amuerte Gin: 500g / 500g
Shiso Red: 25g Ume Boshi: 30g

Instructions:
Infuse cold and vacuum for 24 hours.

Ginger infusion:
Fever Tree Ginger Beer: 800g
Water: 200g
Sugar syrup (1:2): 100g
Supasawa: 100g
Lemongrass: 3 stalks
Coriander seeds: 4g
Star anise: 1 piece

Instructions:
Remove the outer ring of lemongrass, chop finely and add to the infusion. Infuse cold and vacuum for 12 hours. Strain through a fine sieve.

Ginger snow:
Use the same recipe as the ginger infusion. Freeze for 24 hours at -21°C and pass through the ice swan.

Per cocktail:
Pisco & Amuerte infusion: 30g
Ginger infusion: 100g
Fever Tree Ginger Beer: 20g
Fresh lime juice to refresh
Shiso red: 1 leaf
Ginger snow: 30g

Instructions:
Add all ingredients except the granita into a shaker. Add crushed ice and shake briefly. Pour into the glass.

Glass:
Tumbler
Crushed ice

Decoration:
Ginger granita Lime