Shaken · Collins
GarnishGrapefruit half-moon
Shaken · Collins
Parker Luthman, Providence
Miso Express cocktail recipe
What goes in it
- 1.5 ozGin
- 0.5 oz
- 0.75 ozWhite miso ginger syrup (3:2)
House prep · Recipe below ↓
- 0.75 ozAcid-adjusted grapefruit juice
House prep · Recipe below ↓
- 1 dash
- 1.5 ozTonic water
Mixer · Recipe below ↓
Method · Shaken
- 1Shake everything but the tonic with ice.
- 2Strain into a Collins glass over fresh ice and top with the tonic.
- 3Garnish with a grapefruit half-moon.
- Glass
- Collins
- Ice
- Cubed
- Garnish
- Grapefruit half-moon
Prep ahead
House prep
White Miso Ginger Syrup (3:2)
- Yield
- About 36 oz
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 24 ozsugar
- 16 ozhot water
- 1 ozwhite miso paste
- 4 ozfresh ginger, peeled and chopped
Method
- 1Dissolve the sugar in the hot water and let cool. Blend the cooled syrup with the miso and ginger, then strain through a fine filter bag.
House prep
Acid-Adjusted Grapefruit Juice
- Yield
- 750 ml
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- 750 mlfresh grapefruit juice
- 12 gcitric acid
- 7.5 gmalic acid
Method
- 1Stir the citric and malic acid into the fresh grapefruit juice until fully dissolved.
Mixer
Saline Solution (1:4)
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 1 partkosher salt (by weight)
- 4 partswater (by weight)
Method
- 1Blend or shake until the salt dissolves.
About the Miso Express
Miso Express is a highball made with gin, campari and white miso ginger syrup (3:2), created by Parker Luthman.
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