Nocturne in Gold

01

What you’ll need

• 30 g black sesame seeds, divided
• 35 g certified organic cane sugar, divided
• 45 ml boiling water
• 1 tsp water, for the brittle
• 1/8 tsp fine sea salt
• 180 ml certified vegan 100% unsweetened pineapple juice, well chilled
• 60 ml certified vegan full-fat coconut milk, well chilled and shaken smooth
• 30 ml freshly squeezed lime juice
• 120 g ice cubes, for shaking
• 2 thin dehydrated pineapple crescents, homemade or certified vegan

02

Mix the drink

1. Toast 20 g of the black sesame seeds in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until fragrant. Cool for 5 minutes, then grind to a fine powder in a spice grinder.
2. Whisk the ground sesame with 20 g organic cane sugar, 45 ml boiling water and the sea salt until the sugar dissolves. Chill the sesame concentrate for 20 minutes; whisk again before using.
3. Make the garnish while the concentrate chills. Heat the oven to 180°C (350°F). Stir the remaining 15 g organic cane sugar with 1 tsp water in a small saucepan over medium heat until melted and pale amber. Remove from the heat, stir in the remaining 10 g black sesame seeds, then spread very thinly on a silicone-lined tray. Cool for 10 minutes and break into two narrow shards.
4. Add the chilled sesame concentrate, pineapple juice, coconut milk and lime juice to a cocktail shaker. Whisk briefly with a bar spoon to fully disperse the sesame.
5. Add the ice, seal the shaker and shake hard for 15 seconds, until the shaker is frosted and the drink feels silky. Double-strain immediately through a fine-mesh strainer.