Soup to Coconuts

Japanese Whisky, Coconut-Sesame-Honey Syrup, Ginger, Lime Leaf

Bartender A-K Hada of PDT | New York

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Adapted by StarChefs | February 2017

INGREDIENTS

Ginger Infusion:
Yield: One 750-milliliter bottle
8 ounces minced ginger
1 ½ ounces light brown sugar
¾ ounces lime juice

Coconut-Sesame-Honey Syrup:
Yield: Two 750-milliliter bottles
14 ounces honey syrup
14 ounces tahini
3 cups fresh coconut water

To Assemble and Serve:
Yield: 7 cocktails per 750-milliliter bottle
7 ounces Suntory Toki blended Japanese whiskey
7 Makrut lime leaf

METHOD

For the Ginger Infusion:
In a saucepot, bring 3 cups water to a rolling boil. In a nonreactive container, combine boiling water, ginger, and brown sugar. Cover and let stand for 90 minutes. Strain mixture through a chinois, pressing ginger to extract as much liquid as possible. Add lime juice, bottle, and refrigerate.

For the Coconut-Sesame-Honey Syrup:
In a nonreactive container, combine honey and tahini, blending with an immersion blender. Bottle and refrigerate until chilled. In a separate nonreactive container, use an immersion blender to combine 3½ ounces of the honey-tahini mixture with the coconut water. Transfer to two 750-milliliters bottles, cap, and refrigerate.

To Batch and Serve:
Prepare and heat a water bath to 160ºF. Insert a funnel to a 750-milliter bottle. Pour in whiskey, 3½ Ginger infusion, and fill up the rest of the bottle with Coconut-Sesame-Honey Syrup. Cap bottle and turn upside down a few times to combine. Hold bottle at 160ºF in water bath. At pickup, pour into warmed ceramic mug, and garnish with lime leaf.

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