“When I made it the first time, it was a banger,” says Parker Luthman of his Miso Express, a Spumoni-inspired cocktail that marries gin, Campari and grapefruit, a “very classic trio of flavors.” To make it his own, he sweetens the mixture and lends texture through a miso-ginger syrup, which pushes the flavor profile outside of the expected. “I really enjoy how it brought a really strong umami finish as well as a hint of saltiness,” he says.
- 1 1/2 ounce gin, preferably Citadelle
- 1/2 ounce Campari
- 3/4 ounce white miso ginger syrup (see Editor’s Note)
- 3/4 ounce acidulated grapefruit juice (see Editor’s Note)
- 1 1/2 ounces tonic water
- 1 dash saline solution
Garnish: grapefruit half moon
- Combine all ingredients, except the tonic water, in a mixing tin and shake with ice.
- Strain into a Collins glass over ice.
- Top with tonic water.
- Garnish with grapefruit half moon.
Acidulated Grapefruit Juice:
750 milliliters fresh grapefruit juice
12 grams citric acid
7.5 grams malic acid
White Miso Ginger Syrup:
1 ounce Hikari white miso paste
4 ounce ginger, peeled and chopped
16 ounce hot water
24 ounce sugar
Combine the sugar and water together and whisk until the sugar is dissolved to create a simple syrup, then let cool. Once cool, blend the simple syrup with miso paste and ginger. Strain the syrup through a 100-micron filter bag, package, label and date. Keep refrigerated.