Kimono Racer

Gin, Yuzu Liqueur, Lemon, Balsamic Syrup, Prosecco, Szechuan Pickle

Bartender Tom Brander of Wilder | Philadelphia

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Adapted by StarChefs | december 2023

INGREDIENTS

Szechuan Pickles:
1 kilogram rice vinegar
30 grams toasted sesame oil
30 grams crushed Szechuan peppercorns
60 grams thinly sliced garlic
30 grams MSG
100 grams sugar
100 grams salt
2 large English cucumbers, crinkle cut

Balsamic Syrup:
Yield: 2.5 quarts
75 grams Szechuan peppercorns
800 grams balsamic vinegar
1.6 kilograms sugar

To Assemble and Serve:
Yield: 1 cocktail
¾ ounce gin
¾ ounce yuzu liqueur
½ ounce lemon juice
Prosecco

METHOD

For the Szechuan Pickles:
In a large, nonreactive container, combine vinegar, sesame oil, peppercorns, garlic, MSG, sugar, salt, and 750 grams cold water. Add cucumbers and let pickle 24 hours at room temperature.

For the Balsamic Syrup:
In a saucepan over medium heat, toast peppercorns until fragrant. Add remaining ingredients and 800 grams filtered water. Simmer 5 minutes. Strain, transfer to an airtight container, and reserve.

To Assemble and Serve:
In a shaker with ice, combine all ingredients and ½ ounce Balsamic Syrup. Shake 15 seconds, then double strain into a mini coupe. Top with Prosecco. Garnish with a skewered Szechuan Pickle.

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