Shiso Miso
Butter, miso and shiso worked into Japanese whisky. The spirit on its own is already most of a cocktail.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| Fat-Washed Nikka Days Whiskey (see recipe) | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Demerara Syrup | 1 ¾ teaspoons9 ml |
| Angostura bitters | 6 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
Tools
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Preparations
Pour 1 ¾ cups Nikka Days whisky into a large mason jar. Place 5 tablespoons unsalted butter in a small saucepan and warm it over medium heat. Stir in ¼ oz white miso paste and ¼ oz fresh shiso leaves and cook until the butter starts to brown. Remove the pan from heat and pour the mixture into the mason jar. Stir until thoroughly combined, seal tightly with plastic wrap, and freeze overnight. Scrape the solidified fat off the top and strain before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Strain over a large ice cube into the ceramic mug. Garnish with the shiso leaf.
Mixology by Whiphttps://mixologybywhip.com/recipes/shiso-miso
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