In celebration of Cinco de Mayo this year, we asked Yana Volfson of Cosme (NYC), Atla (NYC), and Ticuchi (Mexico City) to create a festive drink that marries our habanero spirit with essential Mexican flavors. Nuestra casa su casa, so here's the recipe.
What is kōji? Kōji is a fungus. In fact, a few fungi. The word is Japanese. The Japanese character for kōji means ‘rice flower’, which is exactly what it looks like when it’s growing. Learn more about kōji, what we use it for and how we make it.
We do things our own way. Taking a flavor-first approach means that we don’t pay attention to the conventional categories that traditionalists often want to cast us into. Instead, we focus on finding great ingredients and turning them into experiences.