The Wind-Up Bird The Wind-Up Bird 1 drink Mariena Mercer, The Cosmopolitan Las Vegas, NV • 2 oz. Kai Lemongrass Ginger Shochu • 1 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1 barspoon The Perfect Purée Ginger Puree, thawed • 3/4 oz. calamansi juice • 1/2 oz. lemon juice • 1 split birdseye chili • 3/4 oz. Toasted Sesame & Wasabi Leaf Syrup (recipe below • Honeyed Sunflower Seed Cloud (recipe below) • micro wasabi leaves (garnish) Method: 1. Press chili in a mixing tin. Assemble remaining ingredients and shake with ice for twenty seconds. Fine strain into a Coupe glass. Top with Honeyed Sunflower Seed Cloud & micro wasabi leaves. Toasted Sesame & Wasabi Leaf Syrup: • 2 oz. white sesame seeds • 4 qt. syrup (1:1) • 12 blanched wasabi leaves Method: 1. Toast white sesame seeds. Add to syrup or water and granulated sugar. Cook on medium heat on stove-top for 20 minutes. Puree blanched wasabi leaves with syrup and strain out solids. Chill. Honeyed Sunflower Seed Cloud: • 1 cup sunflower seed butter • 1 tsp. fleur de sel • 8 oz. Giffard Orgeat Almond Syrup • 8 oz. pasteurized egg white Method: 1. Fill iSi cannister and double charge with N20. Dispense into a separate glass or container, and spoon on just like foamed milk in a cappuccino.