Toasted Sesame Old Fashioned
Toasted Sesame-Washed Whisky, Zunda Amazake Syrup, Rice Cracker, Edamole Dip
Bartender Allison Everitt of Fast Friends | Detroit, MI
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Amazake:
1 cup cooked rice
250 grams dried rice koji
Toasted Sesame-Washed Whisky:
750 milliliters whisky
5 ounces toasted sesame oil
Zunda Amazake Syrup:
1 cup granulated sugar
1 cup amazake
1 cup blanched edamame, shelled
Citric acid
Kosher salt
Edamole Dip:
1 clove garlic
Parsley
Kosher salt
Olive oil
To Assemble and Serve:
Yield: 1 cocktail
Rice cracker
METHOD
For the Amazake:
In a pot over medium heat, bring rice and 270 milliliters water to 150°F. Stir in koji. Cover and reduce heat. Keep mixture at 138°F for 10 hours, stirring every 3 hours. Transfer mixture to an airtight container and refrigerate 1 week.
For the Toasted Sesame-Washed Whisky:
In a nonreactive container, combine all ingredients. Let sit 1 hour at room temperature, then freeze. Once fat has solidified, strain until liquid runs clear. Bottle and reserve.
For the Zunda Amazake Syrup:
In a saucepan over medium heat, add sugar, amazake, and 1 cup water. Cook until sugar has fully dissolved. Remove from heat and add edamame. Let cool. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Let rest 1 minute, then strain through a cheesecloth, reserving edamame scraps. Adjust with sugar until mixture reaches 50 brix on a refractometer. Season with citric acid and salt. Transfer to an airtight container and reserve.
For the Edamole Dip:
In a Vitamix Commercial blender, add garlic, parsley, salt, olive oil, and reserved Zunda Amazake Syrup edamame scraps. Blend until smooth. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a serving glass with 1 large ice cube, add 2 ounces Toasted Sesame-Washed Whisky and ¼ ounce Zunda Amazake Syrup. Stir to combine. Garnish with a rice cracker and 1 dollop Edamole Dip.
