 | The Wind-Up Bird1 drink Mariena Mercer, The Cosmopolitan Las Vegas, NV |
| • | 2 oz. Kai Lemongrass Ginger Shochu |
| • | 1 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed |
| • | 1 barspoon The Perfect Purée Ginger Puree, thawed |
| • | 3/4 oz. calamansi juice |
| • | 1/2 oz. lemon juice |
| • | 1 split birdseye chili |
| • | 3/4 oz. Toasted Sesame & Wasabi Leaf Syrup (recipe below |
| • | Honeyed Sunflower Seed Cloud (recipe below) |
| • | micro wasabi leaves (garnish) |
| Method: | |
| 1. | Press chili in a mixing tin. Assemble remaining ingredients and shake with ice for twenty seconds. Fine strain into a Coupe glass. Top with Honeyed Sunflower Seed Cloud & micro wasabi leaves. |
| Toasted Sesame & Wasabi Leaf Syrup: | |
| • | 2 oz. white sesame seeds |
| • | 4 qt. syrup (1:1) |
| • | 12 blanched wasabi leaves |
| Method: | |
| 1. | Toast white sesame seeds. Add to syrup or water and granulated sugar. Cook on medium heat on stove-top for 20 minutes. Puree blanched wasabi leaves with syrup and strain out solids. Chill. |
| Honeyed Sunflower Seed Cloud: | |
| • | 1 cup sunflower seed butter |
| • | 1 tsp. fleur de sel |
| • | 8 oz. Giffard Orgeat Almond Syrup |
| • | 8 oz. pasteurized egg white |
| Method: | |
| 1. | Fill iSi cannister and double charge with N20. Dispense into a separate glass or container, and spoon on just like foamed milk in a cappuccino. |