As I alluded to in a previous post, we’ve recently been experimenting with Blowfish at Subject. I procured some hire-zake style tora fugu dried blowfish that’s safe, legal and specifically made for infusing alcohol. For the Fugu Me cocktail, we infused Tombo shōchū with the blowfish and some szechuan peppercorns to balance the fishy aroma and to simulate the tongue-numbing effects of traditional poison-tinged blowfish (thankfully ours is poison-free). After straining the shōchū we mix it with Greenhook Ginsmiths gin, a crisp, elegant gin distilled with unusual ingredients like chamomile, elderflower and cinnamon. Into these two spirits we sprinkle a generous portion of maccha powdered green tea and stir to make a bitter, peppery, opaque green martini-style cocktail that’s reminiscent of the ocean and virtually sugar-free. Short of travelling to Yamaguchi, the Fugu Me cocktail is a fun way to get acquainted with the flavor and aroma of blowfish, an expensive, elusive ingredient that even within most of Japan is difficult to procure. This cocktail will be on the menu for a limited time for $14, so come try one soon!