Challenged with muddled caviar by Bar DeVille‘s Bradley Bolt, Justin Anderson (Branch 27, the Bedford) decided to “go Japanese.” The name comes from a recent encounter he and chef John Manion, his partner in the forthcoming La Sirena Clandestina, had in New York with a group of Japanese students, who greeted Manion with cries of “Hemingway! Hemingway!” It means “big fish, great man, notorious man.”


Donshuunouo

1.5 oz Suntory Hakushu 12-year-old peated single malt whiskey

3 oz Asian tomato mix*

½ bar spoon American hackleback sturgeon caviar

wasabi creme fraiche**

Muddle the caviar in a pint glass. Add tomato mix and whiskey. Add ice and shake lightly. Strain over ice into a well-chilled 12-ounce glass. Garnish with a dollop of wasabi creme fraiche and sprinkle with a little caviar and salt.

*Asian tomato mix

Season organic tomato juice with garlic, tamarind, horseradish, fish sauce, Maggi, sriracha, sea salt, black pepper, and chile oil to taste.

**Wasabi creme fraiche

1 c whipping cream

2 T buttermilk

fresh wasabi

Combine whipping cream and buttermilk in a glass container. Let stand at room temperature for eight to 24 hours, until thickened. Fold in fresh wasabi to taste.

Who’s Next:

Anderson has challenged Naha‘s Steve Carrow, author of the Potation Handbook, with the cheese packet from a box of Kraft macaroni and cheese, “as much or as little as he likes.”