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.