Sesame is one of the world’s oldest crops, dating back 5,000 years. Over the long history since its discovery, this seed has become an essential part of cuisines around the world. And in today’s beverage climate, where this ingredient is influencing cocktail culture, sesame is both timeless and contemporary.
of sesame daiquirithis recipe was introduced in 1971. playboy host & bar book, This is an early example of this ingredient’s ability to add a rich, nutty flavor to drinks. There, it’s used in the form of a simple syrup, but bartenders around the world have since harnessed sesame’s flavorful hue and rounded texture into more layered cocktails.
David Muth, head bartender at Brooklyn cocktail bar Somer Street, uses the sesame ingredient frequently. He says each form of sesame seeds, from roasted seeds to oil to tahini paste, works a little differently when added to drinks.Christian Suzuki’s Dirty Martini Style thirteenth nightFor example, we exemplify nuance in three ways: sesame oil washed sherry, sesame brine, and sesame bitters.
Meanwhile, at Atelier Coupet in London, sesame oil is used to fat-wash the rum in the Turbo Carrot Spritz, a tropical and earthy mix of dill water, carrot wine, purple carrot syrup and citrus with carbonation. According to bar manager Andrei Marc, the oil adds texture and a nutty flavor, “tying all the flavors together.” This drink shows how well sesame pairs with tropical flavors.
In Singapore, sesame is a staple at Nutmeg Collective, a bar group that includes the award-winning Nutmeg & Clove. Operations manager Sherry Tai has experimented with almost every form of sesame. Toasted sesame spirits and distillations, as well as sesame-based syrups, have all been part of the bar’s past drinks.
But one of Thailand’s most experimental uses is in the form of black sesame “paint” in Nutmeg & Clove, a luxurious gin sour made with mango and yellow pepper puree, vanilla syrup, and lemon juice. It is used as an accent in Tropic Growl. . The bar strokes a paint made from flour, sugar, sesame seeds, and water along the inside of the glass before the cocktail is poured, allowing the strong nuttiness of the black sesame seeds to slowly permeate the cocktail. The flavor changes over time. Compared to white sesame seeds, black sesame seeds have more fat and a more bitter taste due to their shells. At his Pulitzer bar in Amsterdam, bartender Stefano Pastorino infuses rum with dark seeds to bring out its bold character. This allows the base spirit to stand out against the blackberry cordial in the bar’s navy highball.
But to take advantage of sesame seeds’ versatile flavors and textures, you don’t need a paintbrush, a distiller, or even the extra time it takes to make sweeteners or decoctions. At Sama Street, Muhs takes an analog approach, simply adding a few drops of roasted sesame oil to the shaken drink to add a mellow texture. He relied on this method, Kung Fu Fri, mezcal margarita with celery, brown rice tea syrup, and of course aromatic roasted sesame oil are all shaken up to create a flavorful drink. This technique is ideal for experimenting with flavors in small quantities. Using too much sesame seeds can mask other ingredients.
Powerful with a unique flavor, sesame seeds are both a captivating ingredient and a medium for escapism. “I love that he just puts three drops in my drink, I close my eyes, and I’m instantly transported back to Asia, sitting in a little chair in a busy alley, about to eat some delicious food.” He Muhs says. “What I love most about using sesame seeds as an ingredient is that it instantly transports you to a place and time.”
