Read the full story about Edible Manhattan‘s Spring 2025 cover star here: Drink Your Dinner
Sip on this savory cocktail recipe, courtesy of Jae Bae, while you’re at it!
“A lot of my recipes are dishes that I’ve had all my life, and it’s challenging myself: ‘What would the drink version look like?’”
—Jae Bae
MAKES 1 COCKTAIL
INGREDIENTS
Sesame Fat-Washed Gin
1 ounce sesame oil
3 cups gin
Cucumber-Radish Brine
⅓ cup apple cider vinegar
1 tablespoon kosher salt
1 cup water
½ pound Korean radishes, peeled and cut into ½-inch cubes
½ pound cucumbers, peeled and cut into ½-inch cubes
Pear Vermouth
½ Bosc pear, chopped
1 cup Dolin Dry Vermouth
Recipe (to finish)
2 ounces Sesame Fat-Washed Gin
¾ ounce Cucumber and Radish Brine
½ ounce Pear Vermouth
DIRECTIONS
Make the Sesame Fat-Washed Gin
Combine sesame oil and gin in a jar. Shake lightly and let sit at room temperature for 4 hours. Freeze overnight, then strain through a coffee filter or cheesecloth, discarding the solidified oil.
Make the Cucumber-Radish Brine
Bring vinegar, salt, and water to a simmer. Add chopped radish and cucumber to a container, pour over brine, and refrigerate overnight.
Make the Pear Vermouth
Combine chopped pear and dry vermouth in a container; refrigerate overnight.
Mix and Serve
In a mixing glass, combine sesame fat-washed gin, cucumber-radish brine, and pear-infused vermouth. Stir with ice for 10–20 seconds. Strain into a super-chilled glass and garnish with a drop of sesame oil.
