3 Pac — EEM Thai BBQ

Rye & Sherry, Stirred

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For the Guest

"A spirit-forward sipper built on our house rye and Wakame-infused vermouth blend, rounded out with a spoon of rich sherry and a few dashes of orange bitters. Stirred, citrus-finished, and built for sipping slow."

Flavor Profile

What to listen for

Rye Citrus Briny Raisin Spiced Nutty

Great for: Old Fashioned fans · spirit-forward lovers · whiskey drinkers ready to branch out

Build Spec — Single Drink

Method: Stir · Double Strain over Ice

2½ oz	3 Pac batch blend
1 bar spoon	Sherry (Lustau Pedro Ximénez San Emilio)
3 dashes	Regan's orange bitters
— stir with ice · double strain over a couple cubes —
garnish	Orange swatch — expressed & rim-rubbed

Notes for the Bar

One bar spoon of sherry only — this is a rounding note, not a pour, it'll throw the balance if over-poured.
Stir, don't shake — this is a spirit-forward, stirred build start to finish.
Express orange swatch over the drink, then rub it around the rim like an old fashioned.

What is Wakame Vermouth? — Staff Knowledge

Wakame is a sea vegetable used widely in Japanese cooking — most familiar to guests as the seaweed in miso soup or seaweed salad. We infuse it directly into sweet vermouth, which pulls out a savory, briny, almost umami quality that plays beautifully against rye whiskey. It's a subtle background note, not a seafood flavor up front — more depth and salinity than anything overtly "ocean." This is what gives the 3 Pac its distinct, savory edge.

What is Sherry? — Staff Knowledge

Sherry is a fortified wine from southern Spain — wine that's had extra spirit added, then aged. Pedro Ximénez (PX) is the darkest, sweetest style: rich, raisined, and syrupy, almost like a wine made from dried grapes (because it is). Here it's used by the bar spoon, not the ounce — just enough to round out the drink with raisin and dried-fruit depth without turning it sweet. Think of it as seasoning the whiskey, not flavoring a separate component.

Batch Prep

3 Pac Batch Blend

1.5 L	George Dickel Rye Whiskey
500 ml	Wakame vermouth (house-infused)
500 ml	Sweet vermouth

Steps

Combine all ingredients in a container and stir until fully incorporated.
Bottle, label with name and date, and store refrigerated.

Yields approx. 2500 ml · 2½ oz per serve

Wakame Vermouth Infusion

750 ml	Sweet vermouth (1 bottle)
1 oz	Dry wakame, by weight (bar scale)

Steps

Weigh 1 oz dry wakame on the bar scale per 750ml bottle of sweet vermouth.
Combine vermouth and dry wakame in a container.
Set a timer and let infuse for exactly 1 hour — do not eyeball this one.
Strain with a regular strainer only — a fine strain pulls out the flavor we just built.
Return liquid to the original vermouth bottle. Label with name and date.

Exactly 1 hour, timed. Under-infusing skips the flavor; over-infusing turns vegetal.

Prep Video — Watch Before Your First Build See the drink made, the Wakame vermouth process, and the batch blend. Replace this QR with your actual video link before printing.