#77 Cocktail Recipe From Red Medicine
If you order #77 at Jordan Kahn's avant-garde Vietnamese restaurant, realize that you'll be responsible for "making" your drink. A tall glass of ice, a bottle opener and a bottle will be set down in front of you. Those evocative ingredients listed on the menu, the shiso water and the Cocchi Americano, are hiding inside the bottle; pop the top, watch the bubbles rise and pour yourself a drink. For more 2012 Best Cocktails, click here.
Recipe adapted from Red Medicine, Los Angeles, CA
#77
#77 from Red Medicine, Los Angeles, CA
Prep Time
0
minutes
Cook Time
0
minutes
Servings
1
drink
Total time: 0 minutes
Ingredients
- Shiso water
- 9 cups loosely packed green shiso leaves
- Ice water
- Malic acid mixture
- 1000 grams water
- 100 grams malic acid
- 5 grams ascorbic acid
- Cocktail
- 50 milliliters Torley Muscat or another off-dry, floral white wine
- 35 milliliters Cocchi Americano
- 15 milliliters Bols genever
- :::5 milliliters simple syrup (1:1):::
- 8 milliliters water
- Bi-colored shiso leaf
Directions
- Make the shiso water: In a blender, add the shiso leaves and just enough ice water to purée them. Purée. Pour into a container and freeze. Unmold the frozen shiso mixture and allow to thaw in a coffee filter hanging over a large bowl. Reserve the liquid and discard the solids.
- Make the malic acid mixture: In a nonreactive container, add the water, malic acid and ascorbic acid. Stir to dissolve.
- Make the cocktail: To a soda siphon, add the wine, Cocchi Americano, Bols Genever, 5 milliliters shiso water, 5 milliliters malic acid mixture, the simple syrup and the water. Charge the liquid and spray over a Collins glass filled with ice. Garnish with the bicolored shiso leaf. Serve.