Properly Sauced: Moto's "Spring Thyme"

By Anthony Todd in Food on Nov 7, 2008 7:15PM

Moto, Chef Homaro Cantu’s palace of molecular gastronomy, has already received more attention for its wacky food that any other restaurant we can imagine (Ed. Note: Um...).

Based on the meals we’ve had there, the attention is wholly deserved. Unfortunately, reading all the stories, you’d hardly know that Moto has a cocktail menu! On a recent visit, we sampled most of the cocktails on their list and, while they aren’t quite as scientifically intriguing as the food, they are unique and interesting flavor combinations.

The most aesthetically notable cocktail on offer at Moto is the “Martini Library.” Essentially four martinis in one glass, the drink is composed of a series of 8 plastic pipettes served on ice. These pipettes contain different types of martinis, which you can squeeze into your mouth, allowing you to compare and mix and match. On the night we were there, the pipettes contained a straight gin martini, a negroni, a concoction with blue curacao and an apple martini.

Our favorite cocktail of the evening, the “Spring Thyme,” requires a somewhat complicated prep – would you expect anything less? However, it’s worth the time to create a complex and sweet herb-flavored drink for a party or gathering.

Spring Thyme

2.5 oz 10-cane rum
1/2 oz lime juice
1/4 oz tamarind water (see below)
1/2 oz rosemary syrup (see below)
2 dashes angostura bitters
candied thyme (see below)

Rosemary Syrup
Steep several sprigs of fresh rosemary in a container (up to 1 liter) of simple syrup for at least 20 minutes.

Tamarind Water
Steep tamarind pulp (removed from it’s shell) in 1 liter of hot water for 20 min; filter.

And for the truly ambitious: Candied Thyme
Briefly fry whole stems of thyme in 300 degree oil and let dry on paper towels. Dip in caramelized sugar and let cool on a silicone baking sheet.

Combine all ingredients in a shaker over ice. Shake, strain and serve, garnished with a sprig of candied thyme.