Food-inspired cocktails, ingredient-driven drinks, and cutting-edge techniques: These are some of the key tenets of one of the hottest trends in mixology right now and the topic of today's show. It's savory cocktails, and our guest is David Muhs, head bartender at Brooklyn’s Sama Street, and head bartender and partner at New York’s Monkey Thief. Listen on (or read below) to learn how David brings all these components together in one (of many) delicious recipes — and don't forget to like, review, and subscribe!

David Muhs' Major Tom Recipe

Ingredients

- 1 ounce London Dry Gin

- 1 ounce Mizu Lemongrass Shochu

- 6 dashes chili tincture (about 3:1 by weight, Florida Orange Blossom or Acacia)

- 1 barspoon ginger syrup (2:1)

- ½ ounce lemongrass syrup (20 grams fresh lemongrass into 1:1 simple syrup, boiled, seeped, and strained)

- ½ ounce CoCo Lopez

- 1 ounce fresh lime juice

- 1 pickled fish sauce cherry tomato with 1 barspoon pickling liquid (cherry/grape tomatoes pickled with 2 parts rice wine vinegar, 1 part fish sauce, a couple garlic cloves, and Thai chilis, some Cubeb or black peppercorns. 24-hour pickle)

- Garnish: lime leaf and atomized lime leaf tincture

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until chilled and strain into a rocks or ceramic glass over one large cube of ice.

3. Garnish with a lime leaf and atomized lime leaf tincture.

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Techniques: Savory Cocktails

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