The Perspective: Bar Numero

INGREDIENTS

• 1 oz (30 ml) PATRÓN Reposado Tequila
• 1 oz (30 ml) brown-butter washed matcha liqueur*
• ¼ oz (7.5 ml) vanilla liqueur 
• ½ bar spoon (2.5 ml) rhum Agricole
• ½ bar spoon (2.5 ml) simple syrup
• 1 dash (1 ml) 20% saline solution
• 1 white chocolate wafer (optional)

METHOD

Combine all liquid ingredients over ice in a cocktail shaker, stir, and strain over fresh ice in an old-fashioned glass. Garnish with the wafer. 

*Brown butter-washed matcha liqueur

• 3 tsbp (45 ml) unsalted butter
• 1 cup (250 ml) vodka
• 3 tbsp (17.5 g) matcha powder
• 1/3 cup (75 g) brown sugar
• 2½ tsp (12.5 ml) lemon juice
• ¼ cup (60 ml) whole milk

Heat butter in a saucepan on medium until solids are browned. Set aside to cool. Combine with vodka in a non-reactive container, stir, and let steep for 2 hours at room temperature. Transfer to the freezer for 3-4 hours. Remove solid butter from surface and strain remaining liquid through a fine mesh sieve lined with cheesecloth. In a bowl, combine fat-washed vodka with matcha, sugar, lemon juice and 2 oz (50 ml) water. Whisk until sugar dissolves. Add the milk and stir until curdled. Strain mixture through a coffee filter. Repeat until liquid is clear. Transfer to a bottle and reserve in the refrigerator.