Uzbekistan, a country that makes extensive use of sorrel in cocktails.
In Japan, sorrel grows everywhere and is often dismissed as a weed. I think it often grows along the sides of sunny footpaths.
Sorrel is a perennial herb of the genus Rumex in the Polygonaceae family.
A mizuwari (watered-down) martini with the scent of a footpath.
A large amount of space is left between the glass and the lid, trapping the aroma so it can be easily captured. Since the cocktail is a liquid, the space inside is humid, and the weeds from the footpath mingle within that space.In other words, the 'scent of a footpath after the rain' can be expressed inside the glass.
To me, the role of this sorrel is very significant.
Its unique acidity and rustic greenness make you feel the earth.
There was a country that made extensive use of this sorrel.
It is Uzbekistan.
The other day, I had the opportunity to hold a BenFiddich seminar for bartenders in Uzbekistan.
My previous article. Bar culture in Uzbekistan ↓
In that environment, bartenders in Uzbekistan make cocktails using plenty of sorrel, which is treated as a weed in Japan.
This one uses the stem for decoration instead of the leaf.
There was also a menu like this at a restaurant.
Since it is written in Russian, here is the Google translation (on the right).
Pear and sorrel juice.
Pear juice with the acidity of sorrel.
By the way, sorrel is also used in soup dishes.
Redfish sorrel soup
Sorrel is commonly sold in markets as well.
In Japan, sorrel is a sour weed often found on footpaths and treated as a common weed.
This sourness provides a unique depth that is different from the acidity of a lemon.
In different countries, it is highly valued.
Sorrel.
I would like to try making effective use of these treasures growing at our feet in Japan once again.
BenFiddich Owner
Hiroyasu Kayama