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Contributed by Shuzo Nagumo
Known as the mad scientist of Tokyo bartenders, Shuzo Nagumo of Tokyo’s Codename Mixology is lauded for his rogue approach to drinks, combining savory flavors with fresh fruit, like in this cocktail.
This recipe originally appeared as part of “The Secret to Neo-Japanese Bartending Is Fresh Fruit.”
Add all ingredients into a shaker with ice and shake.
Strain into a coupe glass.
Garnish with miso powder and shredded coconut.
*Umami syrup: Add 1/3 oz dashi powder, 10 oz granulated sugar and 10 oz water into a pot and cook over medium heat, stirring until sugar is dissolved. Let cool to room temperature.
Mixing your cocktail
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