The Whiskey Drink

Abasolo Whiskey, Lime, Agave, Oloroso Sherry, Mascarpone, Parsley Tincture, Parsley Oil

Bartender Harrison Snow of Lullaby | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Saline Solution:
85 grams kosher salt

Parsley Oil:
2 cups fresh parsley
6 ounces extra virgin olive oil

Parsley Tincture:
2 cups parsley
500 milliliters Everclear

To Assemble and Serve:
1½ ounces Abasolo whiskey
¾ ounce lime juice
½ ounce agave nectar
¼ ounce oloroso sherry
1 heaping bar spoon mascarpone
Parsley sprig

METHOD:

For the Saline Solution:
In a nonreactive container, combine salt and 12 ounces hot water. Whisk until salt is dissolved. Refrigerate.

For the Parsley Oil:
Bring a small pot of salted water to a boil. Blanc parsley 10 seconds and immediately shock in ice bath. Pat dry. Transfer to a Vitamix blender. Add olive oil and blend until smooth. Pass through a chinois. Transfer to a nonreactive container and refrigerate.

For the Parsley Tincture:
Heat the water bath of an immersion circulator to 140°F.  In a vacuum bag, add parsley and Everclear. Seal. Cook sous vide 2 hours. Pass through a chinois into a nonreactive container. Refrigerate. 

To Assemble and Serve:
In a shaker with 3 ice cubes, add whiskey, lime juice, agave, sherry, mascarpone, 6 drops Saline Solution, and 1 dash Parsley Tincture. Shake and strain into a coupe glass. Garnish with Parsley Oil and parsley sprig.

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