Miranda Helck wanted to create a savory whisky cocktail that wasn’t influenced by the Old Fashioned, bringing in shiitake and dashi flavors instead. The result is a complex recipe that won the Philadelphia bartender the Naked Grouse Cocktail Competition.
- 2 oz Shiitake-infused Naked Grouse scotch whisky*
- 1/4 oz Yellow Chartreuse
- 1 oz Egg white
- 1/2 oz Fresh lemon juice
- 1/2 oz Dashi syrup**
- 3 dashes Celery bitters
- 2 dashes The Bitter Truth aromatic bitters
- Garnish: Togarashi
- Garnish: Japanese spice blend
Add all the ingredients into a shaker with ice and shake.
Strain into a chilled coupe glass.
*Shiitake-infused Naked Grouse scotch whisky: Add 3 oz dried shiitake mushrooms to a 750mL bottle of Naked Grouse scotch. Make sure mushrooms are fully submerged and let sit for 3 days. Strain liquid into another container. Collect rehydrated mushrooms in cheesecloth and squeeze out excess scotch. Discard mushrooms, store infusion in fridge.
**Dashi syrup: Combine 1 qt water, 24 g dried sea kelp and 15 g bonito flakes in a pot and bring to a boil. Let simmer at medium heat for 7 minutes. Add 1 qt sugar and stir until combined. Remove from heat and let cool. Strain out sea kelp before storing.