Miso Mary Libertine

An ode to Japanese ingredients, this Bloody Mary gets a satiating and savory punch from shiro dashi and white miso.

Ingredients:

Miso Mary Mix

  • 3/4 cup shiro dashi 

  • 3/4 cup Chinese black vinegar

  • 1/4 cup plus 1 tablespoon shichimi togarashi

  • 1/4 cup white miso

  • 1 tablespoon sriracha

  • 1 1/2 teaspoons kombu bouillon powder

  • 3/4 teaspoon kona wasabi powder

Additional Ingredients

  • 1/4 cup tomato juice

  • 3 tablespoons (1 1/2 ounces) vodka or mezcal (such as Tito’s Handmade Vodka or Encantado Mezcal Artesanal)

  • Nori (dried seaweed) sheet, for garnish

Instructions:

Make the miso Mary mix:

Process shiro dashi, vinegar, togarashi, miso, sriracha, kombu powder, and wasabi powder in a blender until smooth, about 30 seconds. Transfer to a resealable container, and refrigerate until ready to use.

Make the cocktail:

Combine tomato juice, vodka or mezcal, and 3 tablespoons miso Mary mix in a cocktail shaker filled with ice. Cover with lid, and shake until well chilled, about 15 seconds. Place a large, long ice cube in a highball glass. Strain cocktail over ice, and garnish with a nori sheet. Serve immediately.

Attribution:

Recipe: Libertine Cocktail Bar at Casa Bonay, Barcelona

Origin: Food & Wine

Photo: JENNIFER CAUSEY



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