Wagyu Martini Recipe

Render wagyu fat

Cut wagyu beef fat into small dice. Place in a small saucepan over low heat and render gently until liquid fat separates (about 10–12 minutes). Strain through fine mesh to remove solids and allow liquid fat to cool to warm (not solid).

Combine with vodka

Place 375 ml Grey Goose vodka in a clean jar. Add 50 g warm, liquid wagyu fat to the vodka, cap, and shake vigorously for 30 seconds to emulsify.

Infuse and separate

Let the vodka/fat jar sit at room temperature for 4 hours, shaking once or twice. Transfer jar to freezer for 12–18 hours. The fat will congeal on top. Once solid, open jar and remove solid fat layer with a spoon or filter the vodka through cheesecloth to remove solids. Decant the clarified, wagyu-washed vodka into a clean bottle. Keep refrigerated. Yield: ~350 ml washed vodka.

Tip

If you need finished cocktail immediately, you can proceed after the chilling step; the freezing improves separation and aroma clarity.

Light a gas burner or hold a small kitchen torch. Using a peeler, cut two large strips of lemon peel, avoiding pith. Hold peel over a small heatproof bowl containing 20 ml neutral oil. Carefully char the outer yellow surface of each peel with the torch or briefly expose to the flame until blistered and aromatic (10–20 seconds). Immediately rub the charred peel into the oil and drop both peels into the oil to infuse for 5 minutes. Strain the oil through a fine mesh and discard peels. Reserve burnt lemon oil at room temperature.

Chill a martini glass by placing it in the freezer or filling it with ice water for 2–3 minutes. Dump ice water just before pouring.

In a mixing glass filled with ice (about 8 cubes), pour 60 ml wagyu-washed Grey Goose vodka, 45 ml Cygnet No.22 gin, and 15 ml Regal Rogue Lively White. Stir gently for 30–45 seconds until well chilled and slightly diluted.

Strain the chilled mixture into the pre-chilled martini glass using a fine strainer to remove any micro ice.

Finish with burnt lemon oil: using a dropper or small spoon, add 2–3 drops (about 0.5–1 ml) of the strained burnt lemon oil onto the surface of the martini. Optionally flame the oil briefly by igniting a single tiny drop on a heat-resistant spoon and immediately blowing it out to accentuate smoky notes (exercise caution).

Garnish: express one of the charred lemon peels over the cocktail to release oils, rim the glass lightly with the peel, then drop the peel into the drink. Sprinkle a tiny pinch (about 1/8 tsp) of coarse sea salt on top to lift savory notes.

Serve immediately.