“It’s a fusion and reflection of our culinary direction and cocktail creativity,” says Laine Peterson, the manager of The Up Room in Chicago’s Robey hotel, about this cocktail variation on the popular Chinese side dish. “It’s something familiar, a Moscow Mule meets globally influenced comfort food in drink form.” Lemongrass refreshes while sesame and ginger offer a savory note and tepache—a fermented spicy pineapple liqueur originating in Mexico and South America—adds sweetness. The original recipe called for duck fat to be sprayed on top, but that’s been omitted to appeal to vegetarians.
This recipe originally appeared as part of “How to Turn Your Favorite Asian Dish into a Cocktail.”
- 1 ounce lemongrass-infused gin*
- 1 ounce sesame-infused vodka**
- 1/2 ounce Bittermens tepache spiced pineapple liqueur
- 1 dash MSG
- 1/2 ounce fresh lime juice
- Garnish: fortune cookie
Add the gin, vodka, liqueur and MSG into a shaker with ice and shake until well-chilled.
Strain into a miso soup cup over an ice sphere.
Garnish with a fortune cookie.
*Lemongrass-infused gin: Add 4 ounces chopped lemongrass to 1 liter of gin. Vacuum-seal and bring to a quick boil to infuse flavors, then let cool and strain out solids. (Alternately, add lemongrass to gin and let macerate for a day or until desired flavor is achieved, then strain out solids.)
**Sesame-infused vodka: Add 1 tbsp sesame oil to 1 liter of vodka in a freezer-proof container. Freeze mixture until oil separates, and strain.