Sesame Avenue
Seaweed-based kombu dashi, toasted sesame seeds, rice vodka, pressed apple and lemon combine for a savoury and tart sensation in this refreshing cocktail featuring Suntory Haku Vodka.Ingredients
Serves 1
white and black sesame seeds, for rim
lemon wedge, for rim
1½ oz (45 ml) Suntory Haku Vodka
1½ oz (45 ml) organic, pressed, cloudy apple juice
¾ oz (22 ml) Kombu Dashi Toasted Sesame Syrup*
½ oz (15 ml) fresh lemon juice
Instructions
- Place a Nick & Nora glass in freezer for 5 minutes. Place sesame seeds on a small plate. Remove glass from freezer, moisten half the rim with lemon wedge and dip in sesame seeds. In a cocktail shaker, combine vodka, apple juice, Kombu Dashi Toasted Sesame Syrup and lemon juice. Add cubed ice and shake vigorously, then fine strain into chilled glass.
- *To make Kombu Dashi Toasted Sesame Syrup, start by toasting sesame seeds. In a dry skillet or frying pan over medium heat, heat ½ cup (125 ml) sesame seeds until golden brown and fragrant, stirring frequently with a wooden spoon, 3 to 5 minutes. Remove from heat and immediately transfer to a plate to cool completely. In a small saucepan over medium heat, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, 2 tsp (10 ml) kombu dashi powder and the toasted sesame seeds. Stir until sugar is dissolved, then remove from heat, cover and steep for 5 minutes. Strain out sesame seeds. Once cooled, store in a sealed container in refrigerator for up to 2 weeks.