Shaken · Highball
GarnishCampari-stuffed Castelvetrano olive
Shaken · Highball
Jakob McCabe-Johnston, Elephino, Atlanta
Elephino Americano cocktail recipe
What goes in it
- 1 oz
- 1 ozToasted sesame blanc vermouth
House prep · Recipe below ↓
- 0.5 ozYuzu juice
- 0.5 ozSesame oil-washed aquavit
House prep · Recipe below ↓
- 0.25 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 3 ozSoda water
Mixer · Recipe below ↓
Method · Shaken
- 1Shake everything except the soda with ice.
- 2Strain into a tall glass over ice, top with soda and garnish with a Campari-stuffed olive on a skewer.
- Glass
- Highball
- Ice
- Cubed
- Garnish
- Campari-stuffed Castelvetrano olive
Prep ahead
House prep
Toasted Sesame Blanc Vermouth
- Yield
- About 700 ml
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 750 gbianco vermouth
- 150 gtoasted sesame seeds
Method
- 1Seal the vermouth and sesame in a vacuum bag and cook sous vide at one hundred forty degrees Fahrenheit for two hours. Strain.
House prep
Sesame Oil-Washed Aquavit
- Yield
- About 1 liter
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 1000 gaquavit
- 50 gsesame oil
Method
- 1Combine the aquavit and oil and freeze overnight. Lift off the solid fat and strain.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Elephino Americano
Elephino Americano is a spritz made with campari, toasted sesame blanc vermouth and yuzu juice, created by Jakob McCabe-Johnston at Elephino.
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