MISO BOULEVARDIER

The rice-based Shiro (white) miso lends salinity to this cocktail which enhances the zest, spice, and smoke in Johnnie Walker Red Label. Infused in a red bitter Italian liqueur, and paired with a dried mango infused sweet vermouth and Johnnie Walker, this cocktail offers a balanced, sweet and salty experience.

A red cocktail in a coupe glass with a small side dish of seaweed on a round, grey marble table with a plant in the background.

Serves:

Ingredients

1.5oz Johnnie Walker Red Label

0.75oz Miso infused red Italian bitter liqueur*

0.75oz Dried mango infused sweet vermouth*

1 Ice (for stirring)

1 Dried mango (Garnish)

1 Salted dried seaweed (Garnish)

Equipment

1 Coupe (Chilled)

method

Add and stir together all ingredients except the garnishes with ice until chilled and diluted.
Strain into a chilled coupe.
Garnish with a sidecar of dried mango and salted dried seaweed.

*Miso Italian red bitter liqueur:

To a clean container, add 500ml red Italian bitter, and 5g miso paste.
Gently swirl to incorporate.
Ensure the container has an airtight seal, then allow it to infuse at room temperature for 60 minutes.
Next, place in a freezer for 30 minutes to allow the fats in the miso to congeal.
Fine strain the liquid through a ﬁlter cone or colee ﬁlter for a clear ﬁltration.

*Mango sweet vermouth:

To a clean container, add 500ml sweet vermouth, and 50g dried mangoes.
Ensure all of the mangoes are covered by the vermouth.
Ensure the container has an airtight seal, then allow it to infuse at room temperature for 24 hours.
Fine strain the liquid through a ﬁlter cone or coffee ﬁlter for a clear ﬁltration.

Alcohol content:

21.33g per serve

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