- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.