The article outlines a simple cocktail recipe from Seed Library that celebrates the arrival of spring. It highlights shio koji, a fermented rice product that adds an umami flavor, making it distinct from typical cocktail ingredients. The drink features botanical-heavy gin, melon liqueur, fresh lemon juice, sugar syrup, and shio koji, emphasizing the balance between freshness and richness. Instructions include shaking the ingredients with ice before straining into a coupe, illustrating an approachable but sophisticated mixology technique for spring gatherings.
Shio koji is a funky, umami-rich Japanese ingredient made from fermented rice, commonly used in marinades and seasoning, offering depth to various dishes.
This refreshing drink welcoming spring combines botanical gin, melon liqueur, and a touch of shio koji for enhanced umami, perfect for the season.
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