Miso Hungover
0
A savoury gin and tomato juice highball, seasoned with Worcestershire sauce, a little gochujang for heat and white miso for umami depth. A celery stalk goes in the glass. Created by Tom Byrne at Rondo at The Hoxton in London.
Method
Stirred
Glass
highball
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
26 ml
1⁄2 tsp
1⁄4 tsp
50 ml
as garnish
150 ml
🌾 Gluten-free🐟 Contains fish🌿 Contains celery🫘 Contains soy
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AdInstructions
- Blend Worcestershire sauce, gochujang, and miso briefly in a blender.
- Pour this mixture into a highball glass filled with ice.
- Add gin and juice.
- Stir.
- Garnish before serving.