miso gold rush
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miso gold rush
Savory, sweet, funky.
My boy Tyler (@bon_vivantito) finally published his book Tiny Cocktails! I found this miso honey cocktail recipe and immediately needed to make it.
While the book usually specs the recipes for a half portion (it is called Tiny Cocktails, after all), I scaled it up to a full-sized portion.
What does the miso honey syrup add to the cocktail?
The original Gold Rush cocktail is a modern classic created in the early 2000s at the famed Milk & Honey in Manhattan. A simple spec comprised of honey, lemon, and bourbon, it’s a warm and rich cocktail that can take on savory, floral, or herbaceous notes depending on the kind of honey you use.
Miso, a fermented soybean paste, is a savory, salty staple in Japanese cuisine. The umami-forward flavor adds depth and richness when used in a cocktail — acting as a contrast to the sweetness of the honey and the caramel vanilla notes of the bourbon.
If you’re a fan of the OG Gold Rush, the miso is a great way to elevate those flavors. In fact, I’m pretty sure Jose (@thebarchemist_) also features a cocktail at his new bar Form + Matter in Mexico City with similar vibes.
Ingredients
0.75oz | 22.5ml miso honey syrup (recipe below)
0.75oz | 22.5ml lemon juice
2oz | 60ml bourbon, preferably 100 proof
Directions
Combine miso honey syrup, lemon, and bourbon of choice into a shaker tin, add ice, shake, and double strain over a large rock in a rocks glass.
Miso Honey Syrup Recipe
150g honey
75g water
15g White or red miso
Combine miso (I used red miso, white miso will also work great!) with water and honey of choice into a saucepan over medium heat for 10 minutes, then let cool and strain into a container. Keep for 2 weeks.
What kind of Miso should I use?
White miso (shiro miso) is fermented the shortest, is light in color and has the most subtle and mild flavor of the miso options. Red miso (aka miso), is fermented a little longer, which gives a richer flavor, more saltiness on the palette, and is darker in color (hence the names).
If you like bold flavors and you’re a big fan of salty & sweet contrasts, I recommend making a red miso honey syrup. If you’re looking for a more subtle miso gold rush that’s not too far off from the classic flavor, try the white miso.
