Tenure Cocktail
Thomas J. Story
This gorgeous green cocktail from Seattle restaurant Tomo is on the savory side of the mixology spectrum. The restaurant trick here is using a Smoking Gun to flavor the thyme oil. The Smoking Gun is a chef’s tool that adds smoky flavor to food and drinks in seconds. You simply load it with proprietary wood chips and “shoot” the smoke onto the surface of ingredients. Oil is particularly good for cold smoking, as the smoke binds with the fat molecules.
This recipe and others like it first appeared in the story "'Brutalist Ryokan Meets Coastal Dive Bar': James Beard Winner Takes Seattle’s Tomo over the Top," from Sunset's 2022 Garden Issue.
How to Make It
1
To make the thyme oil:
Cold-smoke grapeseed oil for 20 minutes with a Smoking Gun loaded with cherrywood. Combine thyme and smoked oil in an airtight container and steep for 10 hours. Strain and reserve.
2
To make the cocktail:
Combine gin, yellow chartreuse, and vermouth in a mixing glass filled with ice and stir until chilled. Strain into a chilled coupe. Garnish with olives and reserved thyme sprigs. Drizzle with 1⁄4 oz. smoked thyme oil.
Ingredients
1 cup grapeseed oil
1 bunch thyme, 2 sprigs reserved
2 oz gin
½ oz yellow chartreuse
¾ oz dry vermouth
2 Castelvetrano olives, for garnish
Directions
1
To make the thyme oil:
Cold-smoke grapeseed oil for 20 minutes with a Smoking Gun loaded with cherrywood. Combine thyme and smoked oil in an airtight container and steep for 10 hours. Strain and reserve.
2
To make the cocktail:
Combine gin, yellow chartreuse, and vermouth in a mixing glass filled with ice and stir until chilled. Strain into a chilled coupe. Garnish with olives and reserved thyme sprigs. Drizzle with 1⁄4 oz. smoked thyme oil.
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