Nekkei Sour
Nekkei Sour
- 1 oz kombu-infused Prairie Organic Vodka
- 1 oz pisco
- 3/4 oz passionfruit leche de tigre
- 1/4 oz lime juice, freshly squeezed
- 1/2 oz simple syrup
- Optional: egg white or aquafaba (for froth)
- Garnish: shiso leaf Passionfruit Leche de Tigre**
- 1/2 cup passionfruit juice (fresh or frozen, seeds removed)
- 1 tbsp fish stock or clam juice
- 1 tsp grated ginger
- 1 small piece aji
Kombu-Infused Vodka*
- 25 oz Prairie Organic Vodka
- 1 sheet kombu (3–4 inches long)
Developed by: Damon Fabbo
Combine ingredients into a cocktail shaker. Perform a dry shake (without ice) to begin building the foam. Next, add ice to the shaker and shake again until the mixture is cold and frothy. Finally, double-strain the cocktail into a chilled glass and garnish it with a floating shiso leaf.
Bartender Technique Notes
*Kombu Vodka: Wipe kombu clean (don’t rinse), and steep in vodka for 4–6 hours; remove when briny and savory
**Passionfruit Leche de Tigre: Blend passionfruit juice, fish stock or clam juice, ginger, and a small piece of ají amarillo; strain.”
