This unique cocktail from the brand new Bar Bastion in New York combines sake and shochu, together with beet juice and caraway-infused dry vermouth.
Off Beat
- 3 drops Sesame oil
- ½ oz. Lemon oleo saccharum
- 1 ½ oz. Beet juice
- ½ oz. Caraway-infused dry vermouth
- 1 oz. Shochu
- 1 ½ oz. Nigori sake
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Mix components in a cocktail tin with ice.
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Shake and tremendous pressure right into a highball glass.
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Add ice and garnish with an edible orchid.
For Lemon oleo:
Peel 10 lemons and coat the peels in 300g granulated sugar. Let sit for 5-7 days in a temperature-controlled room. The oils from the peels will take in the sugar and the ensuing liquid is a brilliant citrus syrup.
For Caraway dry vermouth:
Weigh out 10g of caraway seed and infuse into 750-ml. bottle of your favourite dry vermouth. Let sit for twenty-four hours and tremendous pressure.
Rachel Prucha, head bartender at Bar Bastion in New York, created this recipe.
Peel 10 lemons and coat the peels in 300g granulated sugar. Let sit for 5-7 days in a temperature-controlled room. The oils from the peels will take in the sugar and the ensuing liquid is a brilliant citrus syrup.
For Caraway dry vermouth:
Weigh out 10g of caraway seed and infuse into 750-ml. bottle of your favourite dry vermouth. Let sit for twenty-four hours and tremendous pressure.
Rachel Prucha, head bartender at Bar Bastion in New York, created this recipe.
