Major Tom

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture

Bartender David Muhs of Sama Street | Brooklyn

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Adapted by StarChefs | january 2023

INGREDIENTS:

Pickled Tomatoes:
1 pint cherry tomatoes, halved crosswise
100 grams rice wine vinegar
50 grams fish sauce
1 clove garlic, smashed
1 Thai chile, sliced lengthwise
1 teaspoon cubeb peppercorns
½ teaspoon sugar

Chile Tincture:
6 dried Thai chiles
3 dried puya chiles
1 cup Everclear

Lemongrass Syrup:
500 grams granulated sugar
50 grams chopped lemongrass

Ginger Syrup:
Ginger juice
Sugar

To Assemble and Serve:
1 ounce Bombay Sapphire gin
1 ounce lemongrass shochu
1 ounce lime juice
½ ounce Coco Lopez
Makrut lime leaf

METHOD:

For the Pickled Tomatoes:
In a nonreactive container, combine all ingredients. Marinate 2 days in the refrigerator.

For the Chile Tincture:
In a nonreactive container, combine chiles and Everclear. Let infuse overnight, or at least 8 hours. Store in an airtight container and refrigerate.

For the Lemongrass Syrup:
In a saucepot over medium high heat, bring sugar, lemongrass, and 500 grams water to a boil. Remove from heat and let steep 15 minutes. Pass through a fine mesh strainer and store in an airtight container. Refrigerate.

For the Ginger Syrup:
In a Vitamix blender, combine equal parts ginger juice and sugar. Blend on high until sugar is dissolved. Store in an airtight container and refrigerate.

To Assemble and Serve:
In a shaker, add gin, shochu, lime juice, Coco Lopez, ½ ounce Lemongrass Syrup, 1 barspoon Ginger Syrup, 6 dashes Chile Tincture, and 1 Pickled Tomato. Shake and double strain into a large tea cup (or an old fashioned glass) with one 2-inch ice cube. Garnish with lime leaf.

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