At Atomix, bar manager Marc Rodriguez insists on crafting most of the nonspirit components of the Korean restaurant’s cocktails in-house, from Sichuan peppercorn tincture to kelp syrup and house-fermented elixirs. In this drink, an unconventional cocktail ingredient—butternut squash—drives the flavor alongside curry leaf–infused oat milk, two types of citrus, acidified syrup and both gin and rye.
- 1 ounce butternut squash juice
- 1 ounce rye, preferably Redemption Rye
- 1/2 ounce curry leaf–infused oat milk (see Editor’s Note)
- 1/2 ounce lactic acid simple syrup (see Editor’s Note)
- 1/2 ounce rich cane syrup (2:1, turbinado sugar to water)
- 1/2 ounce gin, preferably Isolation Proof
- 1/4 ounce lemon juice
- 1/4 ounce lime juice
- 6 drops saline solution (4:1, water to salt)
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a coupe or coupette.
Curry Leaf–Infused Oat Milk
186 grams oat milk
2 grams fresh curry leaves
Add the oat milk to a saucepan over low heat, then add the curry leaves. Allow to infuse, covered, for 20 minutes, then remove from heat and let sit for another 30 minutes. Strain out the leaves.
Lactic Acid Simple Syrup
200 grams sugar
200 grams water
1 1/2 grams lactic acid
Combine all ingredients in a saucepan over low heat and stir until the acid is fully dissolved.