@moresavorygoods: Miso Banana Martini Smith and Cross Rum, Miso, Banana, Licor 43, Coffee The folks over at Kinjo approached me early last year to help design the cocktail menu for their omakase & lounge concept, and a year later, after a bunch of conversations and R&D sessions, the plan finally came into fruition. A beautiful space in Dumbo serving really good sushi and bar snacks, I truly cannot express how grateful I am to have this opportunity. Besides the miso banana martini, I’m especially proud of the shiso + peach. The miso banana martini was originally supposed to be a carajillo riff, but a few tweaks, became more espresso martini-esque. A rich shiro miso syrup is used for body and umami, which complements the banana liqueur and Licor 43. Finally, to add a bit more proof and funk, smith and cross rum is added. .5 oz Smith and Cross Rum .375 oz Giffard Banane du bresil .375 oz Licor 43 .25 Miso Syrup 2 oz Cold brew concentrate Combine all ingredients into a tin and shake with ice, then serve into a coupe. Garnish with 3 coffee beans. Miso Syrup 250 g cane sugar 125 g hot water 100 g shiro miso Add all ingredients and stir until dissolved, then reserve. Additional credit to Alex Lau for cocktail photographs #fyp #cocktails #espressomartini #miso

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Wednesday 18 December 2024 17:41:51 GMT