In the latest iteration of the Japanese cocktail movement, umami flavors—miso, nori, tomato dashi—have seen a surge, reflecting a larger movement toward savory cocktails. At Raised by Wolves in San Diego, Erick Castro calls for a dash of barrel-aged soy sauce to further enrich the intense nuttiness of its sesame oil–washed whisky.
Erick Castro, Raised by Wolves | San Diego, CA
- 1 1/2 ounces sesame oil fat-washed Japanese whisky (see Editor’s Note)
- 3/4 ounces ginger liqueur, preferably Giffard Ginger of the Indies Liqueur
- 3/4 ounce Madeira
- 1 dash barrel-aged soy sauce
- Combine all ingredients in a double rocks glass ice.
- Stir to integrate.
Sesame Oil Fat-Washed Japanese Whisky:
4 ounces good-quality sesame oil
1 liter Japanese whisky (preferably Suntory Toki)
Seal, then sous vide the mixture at 135ºF for 2 hours, then cool in freezer. Once the fat is solidified, strain out sesame oil with a cheesecloth.