A simple Scotch & Soda serves as the inspiration for a savory highball whose seemingly austere profile packs an umami punch. Glenfiddich 12-year single malt is briefly infused with dried bonito flakes to deliver a distinctive fishy, smoky flavor. Urushido eschews the typical brightly colored garnish for a housemade nikiri-joyu “paint,” a blend of savory tamari and soy sauce that’s painted along the rim of the glass like the lime-slicked salt on a Margarita.
Masahiro Urushido, Katana Kitten | New York
- 1 1/2 ounces Bonito-infused Scotch (see Editor's Note)
- Chilled soda water, preferably Q Spectacular Club Soda
Garnish: Nikiri-Joyu Painted Rim (see Editor's Note)
- Use a clean paint brush or pastry brush to paint a thick stripe of nikiri-joyu around the rim of one side of a frozen highball glass or handled beer stein.
- Place an ice spear or a stack of ice cubes in the prepared frozen highball glass or handled beer stein.
- Add the bonito-infused Scotch.
- Top off with chilled soda water and gently stir.
Combine 2 cups of dried bonito flakes with one 750ml bottle of Glenfiddich 12-Year-Old Single Malt Scotch Whisky. Allow to infuse for 45 minutes then fine-strain into a sealable bottle. Will keep indefinitely but best used within a month for maximum flavor.
8 ounces soy sauce
1 ounce tamari soy sauce
1 ounce sake
1 ounce mirin
Dried bonito flakes (about a handful)
Dried Kombu (small piece; 2x3 inch strip)
2 barspoons Ultra-Sperse
Add the soy sauces, sake and mirin to a small saucepot and bring to a simmer over medium-heat. At the first sign of a boil, remove from heat and immediately add the dried bonito flakes and dried kombu. Cover the mixture and let it cool and allow to macerate for an hour. Fine-strain into a sealable container. Add the Ultra-Sperse and stir to combine; the mixture will thicken. Will keep refrigerated for up to one week.