A Studio Table x True Laurel Digestif for the New Year
The new year is in full swing, and after a few months of on-the-go hustle, we find ourselves seeking out opportunities to reflect on the year that flew by. You could say we’re trying to digest the big changes and excitement that took place.
2018 brought us new team members, new partners, new locations, and new projects, to name a few. It was a lot to take on, but it was worthwhile. Meeting wonderful people, gaining exposure to new perspectives, and sharing some artists we admire with you -- these are the things that keep us excited about Studio Table day in and day out.
And, in the spirit of sharing and digestion, we wanted to give you a little digestif recipe developed by our dear friend Nicolas Torres, the bar director of True Laurel (recently named one of Eater’s best new restaurants in America). Torres created this digestif, as well as a few other cocktails, for our Studio Table collaboration with SKYY vodka. This drink is the perfect ending to a delightful dinner, or just a little sipper for your contemplative moments.
Developed by Nicolas Torres for Studio Table
1 bottle (750 ml) vodka
1 cup dry white tea leaves
2 oz toasted sesame oil
1 ½ oz Berto or Punt e Mes
Infuse the full bottle of vodka with the tea leaves. The vodka will infuse in roughly one hour.
Strain the leaves and add the toasted sesame oil to the vodka in a sealed jar. Shake thoroughly and freeze the mixture overnight.
In the morning, pour the vodka through a coffee filter to remove the oil.
Combine 1 ½ oz infused vodka with 1½ oz Berto or Punt e Mes. Pour into a pretty little glass and enjoy.
Written by Michelle Wei and Victoria Chao. Photography by Margaret Austin.