Lotus Esprit
Genmaicha-Infused Whisky, Toasted Lotus Seed Orgeat, Lemon, Egg White
Bartender Katsumi Manabe of Scotch Lodge | Portland, OR
Adapted by StarChefs | May 2023
INGREDIENTS
Genmaicha-Infused Whisky:
5 grams genmaicha tea leaves
750 milliliters Suntory Toki whisky
Toasted Lotus Seed Orgeat:
4 ounces white lotus seeds, sprouts removed
Sugar
1 ounce 100 proof brandy
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce lemon juice
1 egg white
Orange peel
Genmaicha leaves
METHOD
For the Genmaicha-Infused Whisky:
Heat the water bath of an immersion circulator to 145°F. Place all ingredients in a vacuum bag; seal. Cook sous vide 15 minutes, then cool immediately in an ice bath. Strain, bottle, and reserve.
For the Toasted Lotus Seed Orgeat:
Heat oven to 400°F. Place lotus seeds on a sheet tray and toast 10 minutes. Mix and toast an additional 10 minutes. Transfer seeds to a nonreactive container with 800 milliliters water. Let soak 8 hours. Transfer mixture to a nut milk maker. Process according to the manufacturer’s instructions, strain, and weigh the resulting liquid. Add 1½ parts sugar by weight of the milk. Stir in brandy. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a shaker, add lemon juice, egg white, 2 ounces Genmaicha-Infused Whisky, and ¾ ounce Toasted Lotus Seed Orgeat. Dry shake 10 seconds. Add ice and shake additional 20 seconds. Transfer to a dry shaker and shake additional 10 seconds. Strain into a coupe glass. Garnish with an expressed orange peel and a line of Genmaicha.
