This recipe was first published as part of our Behind the Drink feature on the Miso Caliente.
60ml Blended Scotch
30ml Miso syrup*
30ml Fresh lemon juice
3ds Chilli tincture**
Shake all ingredients with ice and serve in a cocktail glass. Garnish with a piece of seaweed.
*Miso syrup: 1 part red miso paste; 1 part water; 1 part caster sugar; ½ part honey. Blend all ingredients together till smooth.
**Chilli tincture: Dice 10 red Sichuan chilli peppers and add them into a bottle of vodka (750ml). Rest overnight, strain off liquid and reserve.
