Off Beat
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 oil½ oz. Lemon oleo saccharum1 ½ oz. Beet juice½ oz. Caraway-infused dry vermouth1 oz. Shochu1 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.
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.