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)
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