Sound & Fury

Jay Sanders | Shawnee, Kansas

photo: Pilsen Photo Coop

Unlike some of the other nonalcoholic offerings from Shawnee, Kansas’ Wild Child, the Sound & Fury does not require home-distilling equipment to make. Carrot, mango and tomatillo juices come together to form the base, while lime and habanero vinegar (“a shrub that doesn’t taste like a vinaigrette,” according to owner Jay Sanders) bring an acidic kick. 

Ingredients

Serving: 1

  • 1 ounce carrot juice
  • 1 ounce carrot juice
  • 1 ounce mango juice
  • 1 ounce mango juice
  • 1/2 ounce tomatillo juice
  • 1/2 ounce tomatillo juice
  • 1/2 ounce habanero-infused vinegar (see Editor’s Note)
  • 1/2 ounce habanero-infused vinegar (see Editor’s Note)
  • 1/2 ounce agave nectar
  • 1/2 ounce agave nectar
  • 1/4 ounce lime juice
  • 1/4 ounce lime juice
  • 2 pinches salt
  • 2 pinches salt

Garnish: spiced candied mango

Directions
  1. Combine all of the ingredients in a cocktail shaker with ice and shake until chilled.
  2. Pour the contents of the shaker, including the ice, into a footed glass and top with crushed ice.
  3. Garnish with a piece of spiced candied mango.
Editor's Note

Habanero-Infused Vinegar
1 habanero pepper
500 milliliters white wine vinegar

Chop the habanero pepper, then combine it with the white wine vinegar and cook sous-vide at 45°C (113°F) for 1 hour.

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