Army Brat
Cream Sherry, Gin, Yuzu Sake, Coconut-Cashew Orgeat, Mango Brandy, Acidified Papaya Juice
Bartender Richie Millwater of Clemente Bar | New York
Adapted by StarChefs | March 2025 | Photo: alexander zeren
INGREDIENTS
Coconut-Cashew Orgeat:
Yield: 3 batches
1.658 kilograms coconut water
680 grams toasted cashews
7 grams gum arabic
1 gram xanthan gum
20 drops orange blossom water
Acidified Papaya Juice:
Yield: 100 grams
93 grams papaya juice
4 grams tartaric acid
3 grams lactic acid
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce pale cream Sherry
¾ ounce Roku gin
¼ ounce yuzu sake
¼ ounce Rhine Hall mango brandy
8 dashes Apologue saffron-spiced liqueur
4 dashes saline solution
Papaya fruit leather
METHOD
For the Coconut-Cashew Orgeat:
In a Vitamix Commercial blender, combine coconut water, cashews, gum arabic, xanthan gum, and orange blossom water until smooth. Transfer to a nonreactive container and let sit 3 hours at room temperature. Strain through a chinois into a clean nonreactive container. Weigh mixture. Divide weight of mixture by 8, then multiply that number by 7. Add resulting number of weight in cane sugar. Stir until well incorporated. Bottle and refrigerate.
For the Acidified Papaya Juice:
In a nonreactive container, combine all ingredients. Seal and refrigerate.
To Assemble and Serve:
In a large nonreactive container, combine Sherry, gin, sake, brandy, liqueur, saline solution, ½ ounce Acidified Papaya Juice, and ½ ounce Coconut-Cashew Orgeat. Let sit until mixture begins to curdle. Pass through a chinois until liquid runs clear. Transfer to a rocks glass with 1 large ice cube. Garnish with fruit leather.
