My F&W
quick save (...)

Oishino

  • SERVINGS: Makes 1 drink

WD-50 • Manhattan

"I often get inspired by ingredients that Wylie's using in the kitchen," says mixologist Tona Palomino about his collaborations with Wylie Dufresne. Recently, Dufresne used coconut water in a pork dish, and both men thought the lightly sweet liquid could work in a cocktail. They mixed it with earthy junmai sake, then added cachaça for bite.

cocktails Glassware Guide

  1. Ice
  2. 2 ounces junmai sake
  3. 2 ounces coconut water
  4. 1/2 ounce cachaça
  5. 1/2 teaspoon Simple Syrup
  1. Fill a pint glass with ice. Add all of the remaining ingredients and stir well. Strain into a chilled martini glass.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

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

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.