- SERVINGS: Makes 8 drinks
Don Lee Momofuku Ssäm Bar, Manhattan
This savory old-fashioned was inspired by a dish on Ssäm Bar's menu that combined uni (sea urchin) with a celery sauce and a seaweed garnish. Lee thinks the drink pairs especially well with dishes from a raw bar like oysters.
- In a small bowl, muddle the celery with the Simple Syrup. Let the celery syrup stand for 30 minutes, then strain.
- Fill 8 rocks glasses with ice. Divide the Nori Apple Brandy, celery syrup and bitters among the glasses and stir well. Garnish each drink with a lemon twist.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.