Spirited A-Whey

Pandan-Whey Syrup, Mizi Lemongrass Shochu, Celery Juice, and Sparkling Water

Bartender Brian Evans of Sunday Hospitality | Brooklyn

Yield: 1 cocktail

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Adapted by StarChefs | october 2019

INGREDIENTS:

Pandan-Whey Syrup:
1 quart whole milk
1 ounce lemon juice
Sugar
4 pandan leaves (knotted)

To Assemble and Serve:
1½ ounces Mizu lemongrass shochu
Sparkling water
⅜ ounce celery juice
1 pandan leaf

METHOD:

For the Pandan-Whey Syrup:
In a pot over medium-low heat, bring milk to a simmer. Slowly stir in lemon. When milk begins to curdle and the curds start to clump together, pour mixture into a coffee filter-lined chinois set over a nonreactive container. After about 3, pour the collected whey back into the filter-lined chinois. (The curds will form a strong nest that will clarify the whey because that’s how science works!) When whey has been strained and clarified, refrigerate 1 hour. Measure whey by volume and measure an equal amount of sugar. In a saucepan over low heat, combine whey and sugar. When sugar dissolves, steep mixture 20 minutes; refrigerate.  

For the Assembly:
To a Collins glass with Kold Draft ice cubes, add sochu and ¾ ounce Pandan-Whey Syrup. Top with soda and float of celery juice. Garnish with pandan leaf. 

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