Serve in a

Garnish:

2 drops of Sesame oil, floated and swirled to an abstract design.

How to make:

INGREDIENT INSTRUCTIONS:
Gim Syrup
○ Toasted Gim (seaweed)
■ Using a handheld and scorch 1 side of the seaweed in small circles about half a foot away until it begins to curl.
○ Combine Toasted Gim and Water to make Dashi:
■ Stack your scorched sheets (7) in shallow hotel pan until you have necessary amount for the par, then add hot water (3.5C)
to soak for 20 minutes to make the dashi. Make sure the seaweed fully submerged initially, and then let steep before straining with a chinois. Using the dashi, combine 1:1 by weight with white sugar on med-low heat and stir until fully incorporated.
○ Should yield roughly 40-42oz

Honeydew-infused Hwayo 41 Soju
○ Combine 1 L of Hwayo 41 + 575g of Honeydew melon in a blender. Blend thoroughly. Strain though chinois.
○ Should yield roughly 50oz of Hwayo-Infused Soju

Gamtae Tea
○ Combine 3.5 C of hot water + 3.5 tsp Gamtae Powder. Stir and let steep for 10 minutes. Strain through coffee filter.
○ Should yield roughly 28oz of Gamtae Tea

COCKTAIL INSTRUCTIONS:
1oz Hayman's Old Tom Gin
1oz Honeydew-infused Hwayo 41 Soju
0.75oz Toasted Gim Syrup
0.5oz Fresh Lime Juice
0.5oz Gamtae Tea
3 drops Saline
1 drop Chartreuse Elixir Vegetal

Combine ingredients in shaker. Add ice. Shake well (8 seconds) and double strain into a chilled Nick & Nora glass. Garnish with 2 drops of sesame oil, swirled.