This cocktail recipe has been chosen as one of the 101 Best New Cocktails, and it will be immortalized in gaz regan’s Annual Manual for Bartenders: 2011.
Adapted from a recipe by Ektoras Binikos, Oceana, New York City
1 shiso leaf
1 small piece Serrano pepper (very small be careful with the heat)
30 ml (1 oz) Shiso Syrup*
45 ml (1.5 oz) Fjallagros-Infused Vodka**
15 ml (.5 oz) Cointreau
15 ml (.5 oz) pasteurized egg whites
45 ml (1.5 oz) yuzu juice
15 ml (.5 oz) fresh lime juice
Seaweed, as garnish
Muddle the shiso leaf, pepper, and syrup in a mixing glass. Add ice and the remaining ingredients. Shake well and strain into a chilled coupe. Add the garnish.
*Shiso Syrup: Combine 150 g (5 oz) shiso leaves, 1500 g (7.5 cups) sugar, 1500 ml (6.25 cups) water, and 3/4 tablespoon salt in a saucepan. Bring to a boil, then remove from heat and let cool to room temperature. Refrigerate, then strain the next day. This will keep for a month.
**Fjallagros-Infused Vodka: Fjallagros is a lichen that grows in Iceland where it’s usually used to make a milky soup called Fjallagrasamjólk. If you cannot find it, use dried kelp. Combine 25 g (1 oz) fjallagros with one 750-ml bottle of vodka in a glass jar. Refrigerate for 2 weeks, then strain, bottle, and store in the refrigerator.
gaz sez: Thank God I didn’t have to make this one up to test it—a trip to Oceana sampling this, and about five more fabulous cocktails, was all it took to discover that this really is one mother of a drink. I can’t even describe this sucker, but it’s sure as hell unusual, and complex. Ektoras is one cool dude.
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