500 ml Rémy Martin 1738 Accord Royal
75 g butter
3 g tahini (sesame paste)
6 g brown barley miso paste
10 ml sugar syrup (made in a 2:1 ratio)
3 dashes Angostura bitters
DIFFICULTY
difficult
Occasion
Pre lunch/dinner
, After lunch/dinner
PREP. TIME
8 MINUTES
GLASSWARE
Short Drink
01
INGREDIENTS
17 oz Rémy Martin 1738 Accord Royal
Butter
Tahini sesame paste
Brown barley miso paste
1/3 oz sugar syrup (made in a 2:1 ratio)
Angostura bitters
50 cl Rémy Martin 1738 Accord Royal
Butter
Tahini sesame paste
Brown barley miso paste
1 cl sugar syrup (made in a 2:1 ratio)
Angostura bitters
02
HOW TO MAKE
HOW TO MAKE
THE MISO OLD FASHIONED
- To create a fat-washed miso sesame cognac (makes 10 servings): In a pan, heat butter, miso, and tahini until brown.
- Pour the mixture into 17 oz cognac and chill until the butter resolidifies.
- Strain through a coffee filter.
- To make one drink: Stir 1¾ oz of the miso sesame cognac, the simple syrup, and the Angostura bitters in a mixing glass over ice.
- Then strain into a rocks glass over fresh ice.
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