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Off Beat

Course Drinks
Keyword beet juice, caraway, dry vermouth, lemon, sake, sesame oil, shochu

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.