Neat Pour tastes Holmes Cay’s Guyana 2005, Fiji 2004, and Barbados 2005.
- Base Spirit Shochu
- Preparation Batch Process
- Flavor Stone Fruits
- Served Up
This frozen cocktail was created by Eryn Reece for the fall 2019 menu at Banzarbar, a discrete den upstairs at Freemans on the Lower East Side of Manhattan where the cocktails are the star of a 5-course tasting menu. While the pairings are mostly low ABV, this cocktail is decidedly not.
Photo credit: Eric Medsker
- “We batch it completely, add the olive oil, freeze it over night, then skim off the frozen olive oil,” says Reece. The frozen ingredients are then poured into a Nick & Nora glass and a sidecar is garnished with an umeboshe (a Japanese pickled plum). A white cup is included for the plum pit.