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.
Glassware Guide Classic Cocktail Recipes
1 celery rib, finely chopped
7 ounces Simple Syrup
16 ounces Nori Apple Brandy
16 dashes of celery bitters
8 lemon twists, for garnish
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.