Lui
Brioche-Infused Mezcal, Sauternes, Thyme Syrup, Clementine Cordial, Grapefruit Bitters
Bartender Barna Jeremias formerly of LPM | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Will BLunt
INGREDIENTS
Brioche-Infused Mezcal:
Yield: 750 milliliters
750 milliliters mezcal
75 grams brioche ends
Thyme Syrup:
Yield: 1 liter
1 liter sugar syrup
20 grams thyme
Clementine Cordial:
Yield: 700 milliliters
350 milliliters orange juice
200 milliliters yuzu juice
500 grams granulated sugar
4 grams citric acid
2½ grams malic acid
Citric Acid Solution:
Yield: 610 milliliters
36 grams citric acid
12 grams malic acid
9 milliliters sugar syrup
15 drops saline solution
Peel of 1 Amalfi lemon
To Assemble and Serve:
Yield: 1 liter
125 milliliters Sauternes
3 milliliters grapefruit bitters
METHOD
For the Brioche-Infused Mezcal:
Heat the water bath of an immersion circulator to 131°F. In a Vitamix Commercial blender, add mezcal and brioche. Blend 2 minutes on high speed. Transfer to a vacuum bag and seal. Cook sous vide 1 hour. Freeze 4 hours. Using coffee filters, strain until liquid runs clear. Bottle and refrigerate.
For the Thyme Syrup:
In a saucepan over medium heat, bring sugar syrup to a simmer. Add thyme and simmer 5 minutes. Remove from heat and cool. Strain, bottle, and refrigerate.
For the Clementine Cordial:
In a mixing bowl, combine all ingredients. Stir until fully sugar has dissolved. Bottle and refrigerate.
For the Citric Acid Solution:
In a large nonreactive container, combine acids, sugar syrup, saline solution, and 600 milliliters filtered water. Express lemon over top, then add peel. Stir until sugar has fully dissolved. Bottle and reserve.
To Assemble and Serve:
In a nonreactive container, combine Sauternes, bitters, 255 milliliters Brioche-Infused Mezcal, 85 milliliters Citric Acid Solution, 60 milliliters Thyme Syrup, 40 milliliters Clementine Cordial, and 425 milliliters filtered water. Divide batch evenly into two 1-liter plastic bottles. Using a carbonation system, carbonate to 55 PSI. Refrigerate 30 minutes. Pour 140 milliliters of batch into a highball glass with ice.
