Donshuunouo-it-yourself !!!!!!!!!

Wednesday, February 22nd, 2012 9:00 AM

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By Terry Dean

Staff reporter

As promised from our Feb. 22 Inside Report about the Ernest Hemingway-inspired drink: here’s how you mix Donshuunouo (a.k.a. “big fish, great man, notorious man,” translated from Japanese:

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.

(Ingredients courtesy The Chicago Reader’s “Cocktail Challenge” feature)