Haku Vodka Dinner Pairing Menu
While Vodka may not have the deep nuances of a Whisky there is certainly an identity and presence of ingredients, elements of pear and citrus brought together by notes of pepper.
Due to the slightly mellow nature of Vodka, any accompanying dish can really afford to offer big and bold flavours.
Haku Vodka from the House of Suntory is best served neat or frozen with sushi, sashimi as the official food pairing. Also perfect served frozen with a snack pairing.
Taste Profile
Clean, crisp, soft.
Pairing Rationale
With the bright acidity of soda, Haku will provide a cleansing contrast to the varied rich flavours in this dish, whilst gently enhancing the sweet, umami of rice and sesame elements.
Starter:
Beef bone broth, white miso, silken tofu and bok choy.
Main:
Smoked salmon, maki rolls, wasabi toasted black sesame, pickled ginger, rice wine vinegar, soy dipper.
Dessert:
Mizo Yokan - Chilled jelly dessert with maple baked chestnut's mango puree.
Snack Pairing:
Dorayaki - Sweet sponge cookie filled with red bean paste.
Welcome Drink: Haku Martini
Vessel: Martini glass
Ice: None
Garnish: Lemon zest
Ingredients:
50ml Haku Vodka
10ml Dry Vermouth
Dash of Mirin
Method:
Add all of the ingredients to a mixing glass filled with ice.
Stir for 30 seconds and strain into a chilled glass.
Starter: Espresso (Kohi) Martini
Vessel: Coupette
Ice: None
Garnish: Coffee beans
Ingredients:
50ml Haku Vodka
50ml Espresso
15ml Vanilla syrup
Optional: Bar spoon of miso paste
Method:
Add all ingredients to shaker.
Shake hard with cubed ice for 15 seconds.
Strain into a chilled glass.
Main Course: Haku HiBall
Vessel: Highball glass
Ice: Cubed
Garnish: Lemon peel
Ingredients:
25ml Haku Vodka
100ml Chilled soda water
Method:
Fill the highball glass with ice.
Pour the Haku into the glass.
Top up the glass with the chilled soda water.
Carefully stir to blend the ingredients.
Add the lemon peel to garnish.
Dessert: Okinawa Mule
Vessel: Mule mug
Ice: Cubed
Garnish: Ginger
Ingredients:
50ml Haku Vodka
15ml Yuzu juice / puree or yuzu sake
Chilled ginger beer
Method:
Pour the Haku and yuzu into your mug filled with ice.
Top up with chilled ginger beer and garnish with ginger.
