Umami Essence

Name: Umami Essence
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz clear sake; 1/2 oz dry vermouth; 1/4 oz miso simple syrup blend white miso paste with equal parts water and sugar until smooth; 1/4 oz lemon juice; 1 Dash soy sauce; 1 Small Pinch wasabi paste; undefined garnish pickled ginger and a nori seaweed strip

Umami Essence cocktail with miso, sake, and refreshing flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

160*

Net Carbs

9g*

Ingredients:

clear sake

dry vermouth

miso simple syrup blend white miso paste with equal parts water and sugar until smooth

lemon juice

soy sauce

wasabi paste

garnish pickled ginger and a nori seaweed strip

AI Request:A stirred cocktail inspired by miso soup

*Estimated by AI - may vary

Instructions

Description: Umami Essence is a unique cocktail that captures the savory depth of miso while balancing it with vibrant, refreshing flavors. This stirred cocktail offers a sophisticated sipping experience that pushes the boundaries of mixology, blending Japanese culinary tradition with contemporary cocktail culture. It's a bold choice for the adventurous palate, ideal for pre-dinner enjoyment or as a conversation-starter at an upscale cocktail gathering. Ingredients: - 2 oz Clear Sake - 1/2 oz Dry Vermouth - 1/4 oz Miso Simple Syrup (blend white miso paste with equal parts water and sugar until smooth) - 1/4 oz Fresh Lemon Juice - 1 Dash Soy Sauce - 1 Small Pinch of Wasabi Paste - Garnish: Pickled Ginger and a Nori (Seaweed) Strip Glass: Chilled Nick and Nora Glass Instructions: 1. Begin by chilling a Nick and Nora glass, setting it in the freezer or filling it with ice water. 2. To make miso simple syrup, in a saucepan over low heat, whisk together equal parts white miso paste, water, and sugar until fully integrated. Allow to cool before use. 3. In a mixing glass, combine the clear sake, dry vermouth, miso simple syrup, and fresh lemon juice. 4. Add a single dash of soy sauce and a small pinch of wasabi paste—be sparing as wasabi is potent; it should complement, not overpower. 5. Fill the mixing glass with ice cubes and stir gently but thoroughly, until the mixture is well-chilled and diluted. 6. Discard the ice or remove the glass from the freezer, ensuring the Nick and Nora glass is frosty cold. 7. Strain the cocktail through a fine-mesh sieve into the chilled glass to ensure a smooth texture, leaving any undissolved wasabi behind. 8. For garnish, carefully skewer a piece of pickled ginger onto a cocktail stick and rest it on the rim of the glass. Drape a thin strip of nori over the side for an added touch of seaweed aroma. 9. Serve immediately, inviting the drinker to enjoy the nuanced layers of umami with each sip.

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