#77

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
No Ratings
#77 from Red Medicine, Los Angeles, CA
Servings
1
drink
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
  1. 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.
  2. Make the malic acid mixture: In a nonreactive container, add the water, malic acid and ascorbic acid. Stir to dissolve.
  3. 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.
Rate this recipe