17 oz Rémy Martin 1738 Accord Royal
75 g butter
3 g tahini (sesame paste)
6 g brown barley miso paste
1/3 oz sugar syrup (made in a 2:1 ratio)
3 dashes Angostura bitters
DIFFICULTY
difficult
occasion
Pre lunch/dinner , After lunch/dinner
PREPARATION TIME
8 minutes
GLASSWARE
Short Drink
01
INGREDIENTS
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
50 cl Rémy Martin 1738 Accord Royal
75 g butter
3 g tahini (sesame paste)
6 g brown barley miso paste
1 cl sugar syrup (made in a 2:1 ratio)
3 dashes Angostura bitters
02 HOW TO MAKE THE
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 500 ml of cognac and chill until the butter resolidifies.
- Strain through a coffee filter.
- To make one drink: Stir 50 ml of the miso sesame cognac, the sugar syrup, and the Angostura bitters into a mixing glass over ice.
- Then strain into a rocks glass over fresh ice.
