You’ll need to start this one a bit ahead of time, by sesame-washing the whiskey. Add the bourbon and toasted sesame oil to a glass jar, seal it, shake it, and leave it on the counter for a day.
The next step is to filter out the fat. Toss the whiskey in the freezer for a few hours, or until the oil solidifies, then carefully strain it out with a coffee filter. The bourbon will now have a strong sesame aroma to it, and can be stored at room temperature.
To make the cocktail, start by preparing your glass. Grind up a tablespoon or so of toasted black sesame seeds in a mortar and pestle or spice grinder and then mix this with an equal measure of coarse salt and spread it over a small plate. Wet the rim of a rocks glass slightly and then roll it in the mixture to adhere it to the outside.
As for the drink itself, simply combine all of the ingredients in a mixing glass with ice and stir until nicely chilled. Add a large ice cube to the rocks glass and then strain the cocktail overtop.
