Kung Fu Furi, a celery- and sesame-laced mezcal Margarita served at Sama Street, is based on one of head bartender David Muhs’ favorite bar snacks: the Kombu Celery from New York’s Bar Goto. He sought to replicate the simple dish—a mix of celery sticks, furikake, sesame oil and soy—in drink form. “The end result,” he says, “is a tequila and mezcal sour with two layers of celery [bitters and liqueur] and lots of umami.”
Kung Fu Furi
David Muhs | Brooklyn, New York
Ingredients
Serving: 1
- 1 ounce fresh lemon juice
- 3/4 ounce blanco tequila
- 3/4 ounce mezcal
- 3/4 ounce genmaicha syrup (see Editor’s Note)
- 1/2 ounce Apologue Celery Root Herbal Liqueur (if unavailable, increase the mezcal and tequila to 1 ounce each)
- 2 to 3 dashes of 25% saline solution
- 2 dashes Scrappy’s Celery Bitters
- 1 dash foamer, preferably Ms. Better’s Bitters Miraculous vegan foamer
- 3 drops roasted sesame oil
Garnish: pieces of nori
Directions
- Shake all ingredients together with ice in a tin, then double-strain into a Nick & Nora glass.
- Garnish with a couple pieces of nori.
Editor's Note
Genmaicha Syrup
1 cup water
1 cup sugar
2 genmaicha tea bags
Boil water in a small saucepan, then add sugar and stir until dissolved. Add tea bags and steep for 5 minutes, then discard tea bags. Allow to cool, then bottle. Keeps, refrigerated, for up to 2 weeks.