Cocktail Challenge: Boka group mixologist Benjamin Schiller takes on seaweed | Chicago Reader

Cocktail Challenge: Boka group mixologist Benjamin Schiller takes on seaweed 

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In the second installment of our new drinks feature, Cocktail Challenge, Boka mixologist uses fresh seaweed three ways.
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Andrea Bauer
Kombu ice cube, dried kombu, kombu fluid
Andrea Bauer
The spirits: Bols Genever and Dassai Junmai Daiginjo Sake
Andrea Bauer
Adding the genever; in the front is the packaged kombu, purchased at Chicago Food Corp., aka Joongboo Market
Andrea Bauer
Straining into a shaker
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Adding the egg white
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Shake vigorously
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Strain into a rocks glass with the kombu ice cube
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Getting every last drop
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Garnish with the dried and minced kombu
Andrea Bauer
Benjamin Schiller at GT Fish & Oyster
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Andrea Bauer
Kombu ice cube, dried kombu, kombu fluid