Cereal Number
Are early sunsets and dropping temperatures getting you down? Cozy up with this warm and comforting toddy, developed by Snow Peak Beverage Director Jim Meehan. We recommend sipping it wrapped in a blanket next to a blazing Takibi Fire & Grill – your spirits will lift in no time.
Brooklyn-based Kettl Tea imports a savory sobacha from Nagano, Japan, which Jim brews into toddies like this little number. The drink balances cereal grain-based beverages – buckwheat tea and malted barley-based whisky – with a barrel-aged Californian ume plum liqueur.
- 8 oz. Kettl Sobacha
- 1 oz. St. George Umeshu
- .5 oz. McCarthy’s Single Malt Whiskey
- 9 g. Sobacha (To make Kettl Sobacha)
- 8 oz. Hot water (around 190F to make Kettle Sobacha)
| Ingredients | Method | Gear |
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Instructions:Infuse the Sobacha for one minute, then strain. Build in a titanium double-walled mug. Garnish with a lemon wheel studded with cloves. Recipe yields roughly 8 oz. Check out Jim’s other seasonal drink, the Baird Necessities. |
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Serves
2 people
PREP TIME
5 minutes
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Instructions:
Infuse the Sobacha for one minute, then strain. Build in a titanium double-walled mug. Garnish with a lemon wheel studded with cloves. Recipe yields roughly 8 oz.
Check out Jim’s other seasonal drink, the Baird Necessities.
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