Challenged with muddled caviar by Bar DeVille's Bradley Bolt, Justin Anderson (Branch 27, the Bedford) decided to "go Japanese." The name comes from a recent encounter he and chef John Manion, his partner in the forthcoming La Sirena Clandestina, had in New York with a group of Japanese students, who greeted Manion with cries of "Hemingway! Hemingway!" It means "big fish, great man, notorious man."
1.5 oz Suntory Hakushu 12-year-old peated single malt whiskey
3 oz Asian tomato mix*
½ bar spoon American hackleback sturgeon caviar
wasabi creme fraiche**
Muddle the caviar in a pint glass. Add tomato mix and whiskey. Add ice and shake lightly. Strain over ice into a well-chilled 12-ounce glass. Garnish with a dollop of wasabi creme fraiche and sprinkle with a little caviar and salt.
*Asian tomato mix
Season organic tomato juice with garlic, tamarind, horseradish, fish sauce, Maggi, sriracha, sea salt, black pepper, and chile oil to taste.
**Wasabi creme fraiche
1 c whipping cream
2 T buttermilk
Combine whipping cream and buttermilk in a glass container. Let stand at room temperature for eight to 24 hours, until thickened. Fold in fresh wasabi to taste.
Anderson has challenged Naha's Steve Carrow, author of the Potation Handbook, with the cheese packet from a box of Kraft macaroni and cheese, "as much or as little as he likes."