Dragonfly
Superstar bartender Julia Momose, who gained many fans and the acclaim of other mixologists with her work in recent years at Chicago’s Oriole, and before that at The Aviary, is now poised to open her own spot named Kumiko, which is named for a Japanese woodworking technique in which perfectly cut pieces of wood are fit together without glue or nails. “The idea is . . . to really make something special and beautiful,” she says. That philosophy is apparent in this drink, which, she explains, “is kind of a celebration of the coming summer and the beautiful dragonflies that dart about. And also, one of the secret ingredients is crème de violette, so there’s just a tiny hint of purple, kind of like the shimmer of a dragonfly’s eye.”
Ingredients:
- 1 oz. (30 ml) Nikka Coffey Gin
- 3/4 oz. (20 ml) Tsukasabotan Yamayuzu Sake
- 1/4 oz. (7 ml) Banks 5 Island Rum
- 1/2 tsp. Rothman & Winter Crème de Violette
- 3/4 oz. (20 ml) fresh lemon juice
- 1/2 oz. (15 ml) simple syrup
- 3 dashes Pernod
- 2 dashes Regan's Orange Bitters No. 6
- 1 thin lemon slice
- 1 small dianthus or viola blossom (optional)
Directions:
In a cocktail shaker filled with ice, combine the gin, sake, rum, crème de violette, lemon juice, simple syrup, Pernod and orange bitters. Shake vigorously until well chilled, then strain into a chilled stemless wine glass or small tumbler. Garnish with the lemon slice and dianthus blossom and serve immediately. Makes 1 drink.
Recipe courtesy of Julia Momose, Chicago, IL
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