Miso Express

Parker Luthman, The Eddy | Providence, RI

“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.


Serving: 1

  • 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

  1. Combine all ingredients, except the tonic water, in a mixing tin and shake with ice.
  2. Strain into a Collins glass over ice.
  3. Top with tonic water.
  4. Garnish with grapefruit half moon.
Editor's Note

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.

Tagged: Campari, gin