The Shiro Goma Old Fashioned
Ingredients:
2 oz Roasted Sesame-Washed Bourbon
.25 oz Clarified White Miso Caramel Syrup
3 dashes Fee Brothers Black Walnut Bitters
4 drops of 10% Saline Solution
Garnish: House-prepared Premium Nori Snack
Method:
1. Add the sesame-washed bourbon, miso caramel, black walnut bitters, and saline droplets to a mixing glass filled with ice
2. Stir for 20 to 30 seconds until well-chilled and properly diluted
3. Strain over a single large, clear ice cube into a chilled double rocks glass
4. Rest the nori snack on the rim of the glass
Technical Preparation:
Roasted Sesame Washed Bourbon: Infuse 1 Liter of Bourbon (recommend Buffalo Trace) with 2.5 oz of Kadoya Pure Roasted Sesame Oil. At Current, this mixture is whisked together, frozen to solidify the fats, and double-strained, leaving behind a velvety mouthfeel and an intense toasted aroma.
Clarified White Miso Caramel Syrup: Caramelize 500g of pure cane sugar until deep amber, then integrate 500g of hot water. Temper 75g of white miso paste (recommend Namikura Kyoto Shiro White Miso) into the warm syrup. To ensure a refined, sediment-free presentation, pass through a fine-mesh strainer and a cone filter.
The Garnish (House-Made Nori Snack): Take sheets of premium-grade nori, lightly brush them with toasted sesame oil, and season with Maldon Sea Salt and toasted sesame seeds. Place the seasoned nori sheets in the dehydrator for 2 hours, or until they are completely dried. This provides a crisp, savory texture that enhances the cocktail’s umami notes.
Tips
The saline solution can be made by combining 10g of salt with 90g of warm water. Just a couple drops act like seasoning, making the miso and caramel flavors pop.
Feel free to use store-bought nori for your garnish. Salgado recommends Gimme Organic Roasted Seaweed Snacks (Sea Salt) or Kirkland brand Organic Roasted Seaweed Snack. To achieve the desired crunch, Salgado recommends popping the nori in the oven at around 170 degrees to gently crisp the nori until it’s perfectly dried and brittle.
Kendall Salgado is Bar Manager and Beverage Director at Current Charcoal Grill
Visit Current at 1625 2nd Ave South.