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.
- 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
- In a mixing tin, combine all ingredients. Dry shake (no ice), until the egg white emulsifies.
- Add ice to mixing tin, and shake again to chill.
- Double strain into a fizz glass.
- Garnish with black sesame seeds.
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.
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.