En La Oscuridad Cocktail by Husk Nashville
From Adam Morgan of Husk Nashville:
This is a delicious and refreshing umami driven cocktail, perfect for a cold winter night with someone special.
Note: The recipe makes more honey miso shrub than you’ll need for one cocktail, but it will keep in the refrigerator, and you can use the shrub for all kinds of drinks, both alcoholic and non-alcoholic.
Ingredients
The Honey Miso Shrub
32 ounces honey
16 ounces hot black tea
3 ounces white miso paste (Husk uses Namikura brand)
1½ ounces apple cider vinegar
The Cocktail
1 ounce Abre Ojos Reposado Tequila
1 ounce Eda Rhyne Distilling Amaro Oscura
1 ounce freshly squeezed lemon juice
1 ounce honey miso shrub
Dash orange bitters
Splash of soda water (optional)
1 lemon pigtail (twist), for garnish
Fresh thyme, for garnish
Instructions
For the Honey Miso Shrub: Mix all the ingredients thoroughly then allow to cool. Refrigerate up to 1 month.
For the cocktail: In a cocktail shaker filled with ice, combine the tequila, amaro, lemon juice, honey miso shrub, and orange bitters. Shake, and strain into an ice-filled Collins glass. Top with a splash of soda water, if desired, and garnish with the lemon pigtail and fresh thyme.
Serves 1.
