Tokyo Record Bar beverage director Ashtin Berry was inspired to create this Dark ’N’ Stormy riff by the izakaya cuisine at this New York City lounge where vinyl rules. She loves the way heat coaxes out white miso’s butterscotch notes. “The Dark ’N’ Stormy has this perfect blend of baking spiced fruit and ginger spice,” says Berry. “I decided to use the white miso and sweet potato notes of the sochu along with the bitterness of the Cynar liqueur to create a more savory version.”
This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”
- 2 oz Shōchū
- 1 oz Miso syrup*
- 3/4 oz Yuzu juice
- Soda, to top
- 3/4 oz Cynar liqueur, to float
Add the shōchū, syrup and yuzu juice to a cocktail shaker with ice, and shake until well-chilled.
Strain into a Collins glass over fresh ice.
Top with the soda.
Float Cynar on top.
*Miso syrup: Combine 2 cups white sugar and 2 cups water in a saucepan. Simmer on medium until the sugar is dissolved. Whisk in 1/2 cup white miso until incorporated, then remove the syrup from the heat and let cool. Store in the refrigerator for up to 2 weeks.