Ripple's Play It Sam

Ripple's Play It Sam
  • Yield:makes up to 8 cocktails
  • Active time:25 minutes
  • Total time:12 hours and 30 minutes
This recipe appears in:
Adventures in Fat-Washing: How to Make a Sesame Oil-Infused Cocktail

[Photograph: Brian Oh]

This recipe from Josh Berner's of Ripple in Washington, DC yields an earthy cocktail with a Moroccan twist.

Note: This recipe makes enough infused gin and date reduction for 8 cocktails.

Ingredients

  • For the Sesame Oil Infused Gin:
  • 375 milliliters gin
  • 1 ounce sesame oil
  • For The Date Reduction:
  • 15 pitted dried dates, chopped fine (about 1 cup)
  • 1 quart water
  • 1/4 cup sugar
  • For Each Cocktail:
  • 1 1/2 ounces sesame-oil infused gin
  • 1/4 ounce aquavit
  • 2 ounces date reduction
  • Lemon twist

Directions

  1. 1.

    For the sesame oil-infused gin: Combine gin and sesame oil in a medium saucepan. Set over a burner on the lowest heat and cook, stirring occasionally, for 20 minutes. Gin should not boil or bubble. Remove from heat.

  2. 2.

    Transfer liquid to a resealable wide-mouthed container and place in the freezer until the oil is completely solidified, about 12 hours or overnight.

  3. 3.

    Place a fine-meshed strainer over a bowl or pot and line with cheesecloth or a coffee filter. Strain gin through filter. Discard solid sesame oil. Transfer gin to a sealable container. Gin can be stored in the refrigerator for up to two weeks.

  4. 4.

    For the Date Reduction: In a medium-sized pot, combine dates, water, and sugar. Bring mixture to a boil over high heat, stirring frequently. Reduce to a simmer and cook until liquid is reduced by half, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer and discard solids. Date reduction can be stored in a sealed container in the refrigerator for up to two weeks.

  5. 5.

    For Each Cocktail: In an ice-filled mixing glass, stir 1 1/2 ounces infused gin with aquavit and 2 ounces date reduction until cold.

  6. 6.

    Strain into ice-filled serving glass, garnish with a lemon twist and serve immediately.

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