Part of a growing crop of modern ’tinis—a class of drinks parading around under the Martini name with only a passing resemblance to the gin or vodka classic—the Lesser Key Martini is made with coconut and pistachio fat-washed rum, matcha-infused Japanese gin, plantain brandy and Japanese vermouth, an apt interpretation of the drink for the rum-focused cocktail bar Paradise Lost.
Lesser Key Martini
Kavé Pourzanjani | New York City
Ingredients
Serving: 1
- 1 ounce coconut and pistachio fat-washed rum (see Editor’s Note)
- 1 ounce matcha-infused gin (see Editor’s Note)
- 3/4 ounce Oka Kura Japanese Bermutto Vermouth
- 1 teaspoon orgeat, preferably Latitude 29
- 1 teaspoon plantain eau de vie, preferably Edénico Plátano
Garnish: plantain eau de vie, preferably Edénico Plátano
Directions
- Combine all ingredients in a mixing glass with ice and stir until chilled.
- Strain into a chilled Nick & Nora glass and garnish with a bamboo leaf and an orchid.
Editor's Note
Coconut and Pistachio Fat-Washed Rum
750 milliliters lightly aged Guyanese rum, preferably El Dorado 3-Year
118 milliliters coconut oil
118 milliliters pistachio oil
Combine the rum and oils in a nonreactive container, and let infuse for 5 hours at room temperature. Place the container in the freezer overnight (or for at least 8 hours). Remove from the freezer and strain through a 100-micron bag (e.g., a Superbag).
Matcha-Infused Gin
250 milliliters soy milk, preferably Silk
26 grams matcha tea powder
750 milliliters Japanese gin, preferably Roku
15 grams 15% citric acid solution
Heat the soy milk until steaming, then add the matcha tea powder and steep for 10 minutes. Pour the gin into the matcha-soy blend and add the citric acid solution. Gently stir the mixture and let the soy milk curds form. Let sit undisturbed for several hours or overnight. Strain through a 100-micron bag.