Matthew Hunter, Eleven Madison Park | New York

The inspiration for this Fizz began with the Genshu shochu, Matthew Hunter recalls: “This mugi (barley) shochu has wonderful aromas of cacao nib and salted plum, [then] the palate moves to more savory flavors of toasted sesame and popcorn.” To accent those flavors, he created a sweet-and-savory pickled plum tahini and miso-tinged syrup. An ounce of aged rum completes the drink. “I love the balance between the Genshu and Exclusiva reserve,” he says.


Serving: 1

  • 1 ounce Asahi Mannenboshi Genshu (barley shochu)
  • 1 ounce Diplomático Reserva Exclusiva rum
  • 1/2 ounce Lustau Los Arcos amontillado sherry
  • 1/2 ounce Miso Syrup (see Editor’s Note)
  • 1/2 ounce Umeboshi Tahini (see Editor’s Note)
  • 1/4 ounce lemon juice
  • 1 egg white

Garnish: black sesame seeds

  1. In a mixing tin, combine all ingredients. Dry shake (no ice), until the egg white emulsifies.
  2. Add ice to mixing tin, and shake again to chill.
  3. Double strain into a fizz glass.
  4. Garnish with black sesame seeds.
Editor's Note

Miso Syrup
1 tablespoon shiro miso
7/8 cup hot simple syrup (1:1 sugar to water)

Use an immersion blender to blend shiro miso into simple syrup. Store in refrigerator for up to 2 weeks.

Umeboshi Tahini
2 3/4 cups simple syrup (1:1 sugar to water)
2 tablespoons umeboshi paste (pickled Japanese plums)
3/4 ounce tahini
1/3 ounce plum vinegar

Use an immersion blender to blend together simple syrup, umeboshi, tahini and plum vinegar. Store in refrigerator for up to 2 weeks. If separation occurs, give vessel a quick shake.

Tagged: JSS, Matthew Hunter