The Story Behind The Sailor Moon
This Japanese-influenced, Collins-style cocktail falls somewhere in between the classic Dark ‘n’ Stormy and the Kentucky Mule, as it uses an equal split base of whiskey and rum. Where it deviates from the classic template is in its use of Okinawa brown sugar syrup, which adds depth and a unique nutty flavor that’s characteristic of this type of sugar.
“Using Okinawa brown sugar keeps it a bit more on brand [with Ani Ramen’s Asian-influenced cuisine] and adds a savory, malty flavor,” says Jonathan Elliott, bar manager at Jersey City’s Ani Ramen. “Misunderstood Whiskey is a local brand that we support, and the spicy ginger flavor ties in well with the rest of the drink. We add a bit of Gosling’s Black [Seal] rum, and top it with Gosling’s ginger beer [as] opposed to club [soda] to tie it all together.” It’s rich, refreshing, and incredibly easy to mix up on the fly.
- 1 ounce Misunderstood Whiskey
- 1 ounce Goslings rum
- ¾ ounce fresh lime juice
- ¼ ounce Okinawa brown sugar syrup (recipe follows)
- Ginger Beer
- Lime wheel
- Add the ingredients into a cocktail shaker (except for the ginger beer and lime wheel) and shake with ice.
- Strain into a Highball glass over ice, add more ice if needed, then top with ginger beer. Garnish with a lime wheel.
Okinawa brown sugar Ingredients
- 1 cup Okinawa brown sugar
- 1 cup water
Okinawa brown sugar Directions
- Combine both ingredients in a pot on the stove and put on medium-low heat until the mix starts to simmer.
- Stir constantly so the sugars don’t caramelize, then take off the heat once all the sugar has dissolved.
- Bring to room temperature, then store in a fridge in a container for 2 weeks.