Kamikaze
We're not big (or even small) drinkers, so my experience with cocktails is pretty nil. Still, I decided to make this drink while cooking food from the Kanto region, because I came across several stories that said the drink had been created in Tokyo during the American occupation of Japan after World War II. It seems to be now more likely that it's actually a more recent creation, of undetermined geographical origin. The drink became popular in the 1970s, as a shot, but it has since lost much of its popularity.
Recipes are pretty uniform about the ingredients, though some ask for Rose's Sweetened Lime Juice as opposed to fresh lime juice. Many call for equal amounts of vodka, orange liqueur and lime juice, while others have slightly different proportions. I chose one that had more vodka, but what it really needed was less lime juice. The recipe as written below was impossibly sour. Adding more triple sec helped. If I made it again, I think I'd mix the vodka withe triple sec and add a splash of Rose's lime juice, as I saw in another recipe.
As mentioned, a kamikaze is supposed to be a shot. However, when I went to serve it I realized all my shot glasses were gone - that tells you how seldom we use them. So I used the smallest glass I had.
Kamikaze
Ingredients
- ice
- 1 1/2 oz vodka
- 1 oz triple sec or another orange liqueur
- 1 oz lime juice
- lime wedge, to garnish
Directions
Fill a cocktail shaker with ice. Add the vodka, triple sec and lime juice. Shake well. Strain into serving glass, garnish with lime wedge, and serve.
|
Adapted from a recipe at the Spruce Eats
Do you have a comment on this recipe? Please make it here
Kanto Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail
|