Koyo Berry Spiced Sesame Sour Mocktail
FROM CHRISTINE HAN
About The Dish
The secret to this holiday mocktail? A few drops of sesame oil. "My mom often stirred sesame oil into our winter drinks to create a cozy, familiar flavor," says Christine Han, behind the account Dear Saturdays. It's a cozy, non-alcoholic drink for the whole family.
Koyo Berry Spiced Sesame Sour Mocktail
MAKES 1 DRINK
Ingredients
2 tablespoons whole cloves
1 pod nutmeg, crushed
1 cinnamon stick
3 pods star anise
1 cup water
1 cup sugar
6 Koyo Berries, puréed
2 ounces strawberry syrup
2 ounces Ghia Berry Apéritif
1 ounce lemon juice
1/2 large egg white
1/4 ounce toasted sesame oil
Nutmeg, for garnishing
1 Koyo Berry, for garnishing
1 sprig rosemary, for garnishing
Instructions
1. To make the strawberry syrup, toast cloves, nutmeg, cinnamon stick, and star anise in a dry saucepan over medium heat until fragrant, about 1 to 2 minutes. Add water and sugar. Stir until the sugar dissolves.
2. Add puréed strawberries and simmer over low heat for 5 to 7 minutes, until slightly reduced. Strain through a fine mesh sieve, discarding solids. Let syrup cool to room temperature.
3. In a cocktail shaker, combine two ounces of spiced strawberry syrup, lemon juice, egg white, toasted sesame oil, and non-alcoholic apertif. Dry shake (without ice) for about 10 seconds to emulsify the egg white. Add ice and shake again until chilled.
4. Double strain cocktail into a coupe glass. Garnish with grated nutmeg, a Koyo Berry, and a sprig of rosemary.
Pro tip: Any leftover strawberry syrup can be used to flavor matcha, coffee, or desserts. Store in the fridge for up to one week.
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