2 oz Corn Whiskey, Pritchard's
3⁄4 oz Kombu syrup
3⁄4 oz Lime juice
1 Lime peel

Build in a shaker, add large ice cubes.
Shake well, strain into a chilled stemmed glass.
Garnish with a lime peel expressed and inserted.


To make kombu syrup, take one 3"x5" piece of kombu, wipe gently with damp cloth, and add to 2 quarts of water. Either vacuum seal and sous vide or simmer for 2 hours at 148 degrees. Higher temps will make it bitter.
Strain, then add equal part sugar to water.
Saline solution is equal parts salt and water.

Cocktail summary
Created by
Kyle Davidson, Blackbird, Chicago, IL
Is the
author's original creation
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5 stars
(3 ratings)
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