Tinkering with whey in cocktails was the first step that led Piper Kristensen, the beverage director at Brooklyn bistro Oxalis, to build this drink with burrata water, citing the “great texture” that whey––the watery byproduct of making cheese or yogurt––can add to a drink, but she also calls out the liquid’s acidic nature. “That's when we thought of using [burrata] water,” she says.
- 3/4 ounce Matchbook Distilling Company mandarin distillate (or 2 ounces Plymouth gin)
- 3/4 ounce Letherbee gin
- 3/4 ounce fresh lemon juice
- 3/4 ounce gomme syrup*
- 1 ounce burrata water
Add all ingredients into a shaker with ice and shake.
Double-strain into a chilled coupe glass.
*Gomme syrup: In a medium bowl, combine 1/2 cup sugar with 1/2 tbsp gum arabic and set aside. Add 2 cups of water to a high-power blender. Turn on the blender to create a water vortex and add 1 1/2 cup sugar. Once blended, add the sugar and gum arabic blend. Blend on medium (no foam) for 2 minutes, then allow mixture to rest for a few hours in the refrigerator. It’s ready when the mixture looks clear.