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Six Leeks Apart
Vinny Starble, Bad Hunter | Chicago, Illinois
Vinny Starble’s closed-loop highball reuses the portion of leeks traditionally discarded in the cooking process to create a vegetal syrup. This seasonal, low-proof refresher combines two powerhouse Latin American spirits: Santa Teresa 1796 rum from Venezuela and Bolivian Singani.
1 ounce palo cortado sherry
¾ ounce Santa Teresa 1796 rum
¼ ounce Singani
½ ounce chamomile leek syrup (see Editors’ Note)
¾ ounce acid-adjusted white wine (see Editors’ Note)
2 dashes saline solution
4 ounces soda water
Garnish: lemon spray or expressed lemon peel, optional green herbs.
Combine all ingredients except soda water into a Collins glass. Stir to combine, top with soda, and gently add an ice spear or large cubes of ice. Garnish with a lemon spray or expressed lemon peel and whatever green herbs available. Serve with a straw.
Chamomile Leek Syrup
3 grams chamomile tea (around 2 tea bags)
100 grams leek discard, washed well and chopped into 4” segments
300 grams white sugar
300 grams hot water
Boil water and steep chamomile for 3 minutes. Remove chamomile tea bags and add sugar, stirring until dissolved. Place leek tops in a heavy plastic or vacuum sealed bag and cover with chamomile syrup, sealing tightly. Sous vide the bag at 135F for 1 ½ hours. Remove from heat, let cool and strain out solids. Bottle and refrigerate.
Acid-Adjusted White Wine:
200g full-bodied white wine
6 grams citric acid powder (this is 2 percent of total weight of water and wine)
Combine ingredients and stir until acid powder dissolves. Bottle with minimal airspace to reduce oxidation and refrigerate. Will keep for about a week.
Order ingredients for this cocktail for delivery via Drizly.