By Terry Dean
As promised from our Feb. 22 Inside Report about the Ernest Hemingway-inspired drink: here’s how you mix Donshuunouo (a.k.a. “big fish, great man, notorious man,” translated from Japanese:
1.5 oz Suntory Hakushu 12-year-old peated single malt whiskey
3 oz Asian tomato mix*
½ bar spoon American hackleback sturgeon caviar
wasabi creme fraiche**
Muddle the caviar in a pint glass. Add tomato mix and whiskey. Add ice and shake lightly. Strain over ice into a well-chilled 12-ounce glass. Garnish with a dollop of wasabi creme fraiche and sprinkle with a little caviar and salt.
*Asian tomato mix
Season organic tomato juice with garlic, tamarind, horseradish, fish sauce, Maggi, sriracha, sea salt, black pepper, and chile oil to taste.
**Wasabi Creme Fraiche
1 c whipping cream
2 T buttermilk
Combine whipping cream and buttermilk in a glass container. Let stand at room temperature for eight to 24 hours, until thickened. Fold in fresh wasabi to taste.
(Ingredients courtesy The Chicago Reader’s “Cocktail Challenge” feature)
Answer Book 2016
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