SALTY DOG • 30 ML SALTY DOG SAKE • 20 ML HOUSE VERMOUTH • 5 ML FRESH LIME COMBINE ALL INGREDIENTS IN A SHAKER AND SHAKE WITH BLOCKED ICE. DOUBLE STRAIN INTO A CERAMIC CUP AND OVER A LARGE CLEAR BLOCK OF ICE. GARNISH WITH LEMON VERBENA. HOW TO MAKE SALTY DOG SAKE • 800 ML SAKE • 400 ML SUGAR SYRUP • 50 G SEAWEED • 25 G MANDARINE OR ORANGE PEEL COMBINE ALL INGREDIENTS IN VAC BAG AND LET TO REST OVERNIGHT AT ROOM TEMPERATURE.
The Salty Dog
“It’s such a breath of fresh air coming from Singapore where everything is imported, there’s no agriculture. It’s really hard to get really excited about what you’re doing. Being from Oz and having this similar bio-diversity, I have this surreal sense of familiarity between Cape Town and Australia. I would honestly say it is some of the most beautiful coastline in the world.” A big believer in using local ingredients, when Whearty launched OOM, he knew he wanted to showcase local flavours, even ones that many locals did not know they knew. Foraging already played a big role in Whearty’s development as a next-level barman. The guy who got him into foraging back home in Australia was chef friend, Ben Chury of celebrated Melbourne restaurant Attica (33rd in the world, if you put any value on the Top 50 rankings). When Whearty and his partner Aki Nishikura got to Cape Town, one of the first things they did was to link up with knowledgeable plant people and go foraging. With over 9000 different plant species in the Cape Floral Kingdom, in no time they found plenty of flavoursome, edible botanicals to experiment on and incorporate into unique drinks for their seasonal menus.
132
Powered by FlippingBook