 | Evil Eye1 drink Mia Hensley, Bartender, Ausiello’s Homeslice |
Ingredients for Evil Eye:
• 2 oz. Charbay Clear Vodka (Chinese 5 Spice infused)
• ½ oz. Japanese Bermutto Sake Vermouth
• 1 oz. fresh lime juice
• ¾ oz. sour cherry yuzu simple syrup
• ½ oz. lychee cardamom orgeat
• lychee eyeball, garnish
Ingredients for Charbay Clear Vodka (Chinese 5 Spice infused):
• 12 L. Charbay Clear Vodka
• 1 cup Chinese 5 spice blend
Method for Charbay Clear Vodka (Chinese 5 Spice infused): Sachet Chinese 5 spice blend in Charbay Vodka. Allow mixture to sit refrigerated for 48 hours then strain.
Ingredients for Sour Cherry Yuzu Simple Syrup:
• 180 oz. The Perfect Purée Cherry
• 168 oz. The Perfect Purée Yuzu Luxe Sour
• 6 limes, zested
Method for Sour Cherry Yuzu Simple Syrup: Add all ingredients to large pot and simmer for 20 minutes without boiling. Cool and strain through cheesecloth.
Ingredients for Lychee Cardamom Orgeat:
• 120 oz. The Perfect Purée Lychee
• 4 quarts almonds
• 4 quarts water
• 1/3 cup cardamom pods
• 60 oz. sugar
• 3 tbsp. orange blossom water
• 3 vanilla beans, scrapped
Method for Lychee Cardamom Orgeat: Toast almonds and cardamom pods in oven at 350 degrees for 15 minutes. Remove cardamom pods and blend almonds with equal parts water in Vitamix then strain mixture through cheesecloth and strainer. Add The Perfect Purée Lychee, sugar, orange blossom water and vanilla beans. Vacuum seal in 2 batches and sous vide at 150 degrees for 4 hours.
Ingredients for Cherry Jam:
• 30 oz. The Perfect Purée Cherry
• 30 oz. sugar
• lime, zested
Method for Cherry Jam: Add ingredients to pot and reduce to thick consistency.
Ingredients for Oozing Lychee Eyeball:
• lychee
• brandied cherry
• cherry jam
Method for Oozing Lychee Eyeball: Squeeze cherry jam into the lychee and press brandied cherry into the lychee.
Method for Evil Eye: Combine all ingredients, excluding the lychee eyeball, into a cocktail shaker. Shake and double strain into cocktail glass over fresh ice. Garnish with oozing lychee eyeball.