A subterranean homage to a vinyl-spinning Japanese izakaya, New York’s Tokyo Record Bar features a rolling, antique bar cart, upon which low-ABV cocktails are made tableside. Among them is the Miso Dark & Stormy, a savory, bubbly drink built on shochu, yuzu, miso syrup and Cynar.
- 2 ounces shochu
- 1 ounce miso syrup (see Editor's Note)
- 3/4 ounce yuzu juice
- Cynar, to top
- soda, to top
- Combine shochu, miso syrup and yuzu in a Collins glass over ice.
- Top with soda and Cynar float.
Combine 1/4 cup white miso paste with 1 cup simple syrup (1:1, water:sugar) and stir to dissolve.