This kombu seaweed martini isn’t as strange as it sounds. The herbal notes of good gin are natural compliments to the earthy flavors in kombu.
- 1 (1‑inch square) piece of kombu seaweed (plus a small strip as garnish)
- 5 (¼‑inch thick) slices fresh celery
- 1 ½ ounce sake
- 1 ½ ounce London dry gin
- 2 drop celery bitters
Place a 1‑inch square piece of kombu and the celery slices in the bottom of a small pitcher. Pour in the sake and let the flavors come together for a few minutes (until it just begins to color). Strain the infused sake into a mixing glass half filled with ice, add gin, and bitters. Gently stir until well chilled and properly diluted, about 20 seconds. Julep strain into a chilled cocktail glass. Garnish with a strip of kombu. Makes 1.