Summer Samurai
Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture
Bartender Nadia Hernandez of Watertrade at The South Congress Hotel | Austin, TX
Adapted by StarChefs | November 2023
INGREDIENTS
Makrut Lime Tincture:
5 grams makrut lime leaves
3 ounces Mohawk 190-proof vodka
Kabocha Syrup:
1 kabocha squash, halved lengthwise and seeded
Kosher salt
1 tablespoon olive oil
50 grams black sugar
150 grams granulated sugar
To Assemble and Serve:
Yield: 1 serving
1¼ ounces shōchū
¾ ounce Charanda rum
½ ounce golden falernum liqueur
½ ounce lime juice
½ pineapple juice
3 drops absinthe
1 drop aromatic bitters
½ lime, squeezed and reserved for garnish
Overproof rum
Ground cinnamon
METHOD
For the Makrut Lime Tincture:
Place all ingredients in an airtight container. Cover and let infuse 48 hours. Once infused, strain, bottle, and reserve.
For the Kabocha Syrup:
Heat oven to 400°F. Place squash cut-side-down onto a parchment-lined sheet tray. Coat in oil and generously season with salt. Roast 30 to 40 minutes, or until squash is fork tender. Remove from oven and remove flesh. Set aside. In a large saucepan over medium heat, add sugars and 200 grams water, stirring until sugar has fully dissolved. Add 430 grams reserved squash flesh. Let mixture simmer 10 minutes. Strain, reserving solids and liquid separately.
To Assemble and Serve:
In a shaker with ice, add shōchū, Charanda rum, liqueur, lime juice, pineapple juice, absinthe, bitters, ¾ ounce Kabocha Syrup, and 1 drop Makrut Lime Tincture. Shake and strain into desired glass. Place the lime half on top of the glass. Float overproof rum in the lime. Add cinnamon to a sugar shaker. Using a blowtorch, light the lime on fire. Slowly sprinkle cinnamon over rum to toast. Extinguish flame and serve.
