Today, we’re playing Recipe Improv with Lon Symensma, the executive chef at Buddakan. Symensma trained extensively in Asia and Europe, and has worked under Jean-Georges Vongerichten at both Jean-Georges and Spice Market.
The mystery ingredients: Root beer, beets, shiso
Chef Symensma came up with a twist on the Dark and Stormy, using the traditional lime juice and rum, but subbing in root beer for ginger beer, adding ginger juice, beet juice and shiso leaves. Drink up, summer’s almost over.
Dark and Stormy
Yield: 1 cocktail
3 tablespoons beet juice
1 tablespoons ginger juice
1/2 teaspoon of salt
2 shiso leaves, roughly chopped
2 tablespoons lime juice
1 (12-ounce) can root beer
1 1/2 ounce shot of rum
In a small pot, combine the beet juice, ginger juice and salt, and bring to a boil. Add the shiso leaves, and reduce heat to a simmer. Cook for 4 to 5 minutes. Remove pot from heat, and allow mixture to chill in the refrigerator until cold. Once cold, stir in the lime juice. To serve, combine the beet-ginger mixture with the can of root beer and a shot of rum, and serve over ice.