Esteban cocktail

Photo credit: Gary He

Sondre Kasin

Some cocktails find success in the mix of numerous ingredients. Others find flavor complexity in sheer simplicity. The Esteban, a longstanding favorite at Korean steakhouse Cote, falls into the latter category. Principal Bartender Sondre Kasin breaks down the elements: Mezcal Verde Momento, Cocchi Rosa and umeshu (a Japanese plum liqueur) are combined, along with ice, and stirred for 10 seconds. The liquid is strained into a rocks glass over one large ice cube. A grapefruit slice is gently twisted to release citrus oils and then dropped into the cocktail. A pinch of salt opens up the flavors.

“Even when the recipe is easy, it does not mean the flavor is singular. This cocktail has a lot of flavors and many layers,” Kasin says, citing citrus, smoke, sweet and bitter notes in the balance. He also points to the clean ingredients. “There are no artificial sugars or over-pasteurized juices. This is years of craft and perfection. It is something you can drink in all scenarios.”

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