Matty Eggleston tackles fresh wasabi | Slideshows | Chicago Reader

Matty Eggleston tackles fresh wasabi 

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Perennial Virant mixologist Matty Eggleston makes his cocktail the No. 3 Salaryman
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Andrea Bauer
Fresh wasabi from Michigan. Eggleston says it retails for about $100 per pound.
Andrea Bauer
Grate .5 oz (by weight) of the wasabi.
Andrea Bauer
Eggleston says that fresh wasabi retains its flavor and aroma only for about 15 minutes.
Andrea Bauer
The Salaryman No. 3 contains Johnnie Walker Red, Lustau Oloroso sherry, Leopold Bros. Michigan Tart Cherry Liqueur, and dry Dolin Vermouth de Chambery.
Andrea Bauer
To make the ice bowl, fill one with water, cover with plastic wrap, set a smaller bowl on top, and freeze. If you need to enlarge the container, use an ice pick. Eggleston used wasabi leaves as holders.
Andrea Bauer
Combine the ingredients in a glass.
Andrea Bauer
Add ice and stir.
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Double strain into a tumbler.
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Pour into the ice bowl.
Andrea Bauer
Light some rose incense as an "aromatic garnish."
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The finished cocktail.
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Executive chef Paul Virant gives the drink a try.
Andrea Bauer
Eggleston behind the bar.
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Andrea Bauer
Fresh wasabi from Michigan. Eggleston says it retails for about $100 per pound.

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