This exotic cocktail from the new Bar Bastion in New York combines sake and shochu, along with beet juice and caraway-infused dry vermouth.
Off Beat
Ingredients
- 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
Instructions
- Combine ingredients in a cocktail tin with ice.
- Shake and fine strain into a highball glass.
- Add ice and garnish with an edible orchid.
Notes
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 absorb the sugar and the resulting liquid is a bright citrus syrup. For Caraway dry vermouth:
Weigh out 10g of caraway seed and infuse into 750-ml. bottle of your favorite dry vermouth. Let sit for 24 hours and fine strain. 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 absorb the sugar and the resulting liquid is a bright citrus syrup. For Caraway dry vermouth:
Weigh out 10g of caraway seed and infuse into 750-ml. bottle of your favorite dry vermouth. Let sit for 24 hours and fine strain. Rachel Prucha, head bartender at Bar Bastion in New York, created this recipe.
