The Wind-Up Bird

1 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)
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
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
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.