Sesame-Infused Scotch, Sesame-Infused Brandy, Apple, Oloroso Sherry, Honey
Bartender Tristan Brunel of Tusk Bar | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Sesame-Infused Scotch:
40 grams sesame paste
500 milliliters Macallan 12-year Scotch whisky
Sesame-Infused Brandy:
40 grams sesame paste
500 milliliters Laird's bonded apple brandy
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce Neversink apple aperitif
¼ ounce Oloroso Sherry
1 teaspoon honey
3 dashes saline solution
Dehydrated apple
METHOD
For the Sesame Whiskey:
In a nonreactive container, add sesame paste and Scotch. Whisk to combine. Seal and freeze overnight. The next day, strain, bottle, and reserve.
For the Sesame Brandy:
In a nonreactive container, add sesame paste and brandy. Whisk to combine. Seal and freeze overnight. The next day, strain, bottle, and reserve.
To Assemble and Serve:
In a mixing glass with ice, add aperitif, Sherry, honey, saline solution, ¾ ounce Sesame-Infused Scotch, and ¾ ounce Sesame-Infused Brandy. Stir until chilled. Strain into a rocks glass with 1 large ice cube. Garnish with dehydrated apple.
