Tingly Ode to the Last Word Content

This gin-based recipe is inspired by the Last Word, a gin-based cocktail from the Prohibition Era. In our version, we balance it with the flavors of jasmine, anise and plums. And don’t those three things warrant an extra tingly sensation? Haera, our Momofuku Beverage Director, says absolutely yes. 

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Start with 1 ounce of jasmine infused gin* and pour that into your cocktail shaker. As a classic element, add 0.75 of an ounce of green chartreuse. Sweeten this with 0.75 of an ounce of meiji, a Korean plum syrup. If you don't have access to meiji, you can also swap it out with peach preserves or jam. Then add 0.5 of an ounce of lime juice. 

Crack an egg and separate the yolk from the egg white. Place the egg white into the shaker with the other liquid ingredients. Then vigorously dry shake this mixture without any ice for about 5 seconds. Add ice to the shaker and shake again for about another 5 seconds until your cocktail is frothy. 

Use a strainer to pour your cocktail into a glass. Finish this off by sprinkling a pinch of our Momofuku Tingly Seasoned Salt. 

*To make jasmine infused gin, steep 20 grams (about 8 teabags) of jasmine tea into 1 liter's worth of the gin of your choice.