MISO BOULEVARDIER

A salty, sweet and sophisticated boulevardier-style cocktail created with miso infused red bitter Italian liqueur, Johnnie Walker Red Label, and dried mango infused sweet vermouth.

A red cocktail in a coupe glass with a small side dish of seaweed on a round, grey marble table with a plant in the background.

Ingredients

  • 45ml

    Johnnie Walker Red Label

  • 22.5ml

    Miso infused red Italian bitter liqueur*

  • 22.5ml

    Dried mango infused sweet vermouth*

  • 1

    Ice (for stirring)

  • 1

    Dried mango (Garnish)

  • 1

    Salted dried seaweed (Garnish)

0 units of alcohol per serve

Equipment

  • 1

    Coupe (Chilled)

Serves:
1

Method

  • METHOD
    • Add and stir together all ingredients except the garnishes with ice until chilled and diluted. 
    • Strain into a chilled coupe. 
    • Garnish with a sidecar of dried mango and salted dried seaweed. 

    *Miso Italian red bitter liqueur:

    • To a clean container, add 500ml red Italian bitter, and 5g miso paste.  
    • Gently swirl to incorporate.  
    • Ensure the container has an airtight seal, then allow it to infuse at room temperature for 60 minutes.  
    • Next, place in a freezer for 30 minutes to allow the fats in the miso to congeal.  
    • Fine strain the liquid through a filter cone or coIee filter for a clear filtration.

    *Mango sweet vermouth:

    • To a clean container, add 500ml sweet vermouth, and 50g dried mangoes.  
    • Ensure all of the mangoes are covered by the vermouth.  
    • Ensure the container has an airtight seal, then allow it to infuse at room temperature for 24 hours.  
    • Fine strain the liquid through a filter cone or coffee filter for a clear filtration.

    Alcohol content:

    21.33g per serve