The Seahorse

Cristian Molina, Rouge Tomate, New York City / January 2013

This recipe is from To Your Health!

  • 5 pieces dried nori
  • 3 1/2 oz. Plymouth gin
  • 1/2 oz. horseradish granité (fresh horseradish, juiced with a touch of water and agave; mix; freeze, then use a fork to create the granité)
  • pickled ramp (for garnish)

In a mixing glass, muddle the seaweed; pour in the gin and wait for the seaweed to start to infuse; add ice and stir. In a small Martini glass, add 1/2 oz. horseradish granité. Pour gin over granité and garnish with a pickled ramp. Serve with a cup of horseradish granité on the side.