Bandit Emperor Fix

Longan-Infused Scotch Whisky, Sweet Vermouth, Gin, Pomegranate Sherbet, Maple Verjus, Millet Tincture, Mugwort-Infused Baiju, Pine Orange Bitters, Luxardo Cherry

Bartender Sam Nellis of Silver Lyan | Washington, D.C.

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Adapted by StarChefs  |  February 2026  |  Photo: Alexander Zeren

INGREDIENTS

Longan-Infused Scotch Whisky:
100 grams dried longan
1 liter Johnnie Walker red label Scotch whisky

Pomegranate Sherbet:
1 kilogram pomegranate juice
1 kilogram granulated sugar
20 grams citric acid
10 grams lactic acid

Millet Tincture:
150 grams toasted millet seeds, ground
1 kilogram vodka

Mugwort-Infused Baijiu:
2½ grams dried mugwort
100 grams Ming River baijiu

Maple Verjus:
Yield: 1.5 liters
1 kilogram verjus blanc
500 grams maple syrup

To Assemble and Serve:
Yield: 1 cocktail
10 milliliters Oban 14 single malt Scotch whisky
5 milliliters sweet vermouth
2½ milliliters Beefeater gin
½ milliliter pine orange bitters
Luxardo cherry

METHOD

For the Longan-Infused Scotch Whisky:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine all ingredients. Seal and cook sous vide 2 hours. Let cool. Strain, bottle, and reserve.

For the Pomegranate Sherbet:
In a Thermomix, combine pomegranate juice and sugar. Spin 10 minutes on reverse speed. Transfer to a mixing bowl and stir in remaining ingredients. Using a Vitamix Commercial immersion blender, purée until smooth. Transfer to an airtight container and freeze.

For the Millet Tincture:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine ingredients. Seal and cook sous vide 1 hour. Let cool. Strain, bottle, and reserve.

For the Mugwort-Infused Baijiu:
In a nonreactive container, combine ingredients.  Let sit 1 hour at room temperature. Strain, bottle, and reserve.

For the Maple Verjus:
In a mixing bowl, combine ingredients. Bottle and reserve.

To Assemble and Serve:
In a mixing glass with ice, combine all ingredients, 30 milliliters Longan-Infused Scotch whisky, 10 milliliters Pomegranate Sherbet, 5 milliliters Millet Tincture, 2½ milliliters Maple Verjus, and ½ milliliter Mugwort-Infused Baijiu. Stir until chilled. Strain into a coupe glass.TK

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