I Have a Martini Kink by Chris Figueroa

Name: I Have a Martini Kink by Chris Figueroa
Ingredients: 1 oz vodka; 1 oz nori-infused vermouth; 3/4 oz lychee liqueur (Figueroa uses Giffard); 1/4 oz pisco; 1/4 oz Cocchi Americano; 2 dashes Szechuan tincture

From Imbibe Magazine·View original →

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Ingredients

1 ozvodka
1 oznori-infused vermouth
3/4 ozlychee liqueur (Figueroa uses Giffard)
1/4 ozpisco
1/4 ozCocchi Americano
2 dashesSzechuan tincture

Preparation

1.
Add all of the ingredients to a mixing glass with ice. Stir to chill, then strain into a chilled glass. Garnish. Nori-Infused VermouthSteep 1 tsp. of nori flakes and 1/2 tsp. bonito flakes in the blend of 1 cup of verjus blanc, 1 cup of sake, and 2 cups dry vermouth at room temperature for 20 minutes. Double strain through coffee filter, bottle, label, and store for use. Will keep for a week in the refrigerator. Szechuan TinctureMix 1 oz. of Szechuan peppercorn with 2 cups of high-proof neutral grain spirit in a blender, and blend on high for 15-30 seconds. Let the mixture soak for 5 minutes. Strain through a coffee filter, bottle, and store at room temp.