At Cote, Sondre Kasin, the principal bartender at both the New York and Miami locations, conceives of new cocktails with an eye toward showcasing uniquely Asian flavors like ume plums and perilla leaves, and presents them within the framework of a modern steakhouse, where prized cuts of beef are seasoned with more than just salt and pepper. Kasin cites the Master Bandit as an example, which incorporates Hwayo Soju, navy-strength gin, lemongrass syrup, lime and even a trace of MSG.
- 1 3/4 ounces navy strength gin, preferably Fords Officers' Reserve
- 3/4 ounce Hwayo Soju
- 1 ounce lime juice
- 1/2 ounce lemongrass cordial (see Editor's Note)
- 2 dashes Peychaud's bitters
- 1 dash MSG solution (see Editor's Note)
Garnish: bay leaf
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Fine strain into a Martini glass.
- Garnish with a bay leaf.
1 cup sugar
1 cup water
1 lemongrass stalk, chopped and smashed
1 1/2 limes
Combine the sugar and water in a saucepan over low heat until sugar has dissolved. Add the lemongrass and the zest and juice from the limes. Heat for 30 minutes, but do not boil. Fine strain and store in the refrigerator.
Combine eual parts MSG and cold water, stir until the MSG is dissolved.