Umami Grog

Rum, Amontillado Sherry, Cacao, Grapefruit, Lime, Cinnamon, Miso Honey, and Shiitake Mushroom

Bartender Brian Evans of Sunday Hospitality | Brooklyn, NY
Yield: 1 cocktail

Adapted by StarChefs | November 2020

INGREDIENTS

Shiitake Mushroom-infused Pineapple Rum:
1 750 millimiter bottle of Plantation Stiggins' Fancy Pineapple rum
4 dried shiitake mushrooms

Cinnamon Syrup:
450 grams white granulated sugar
8 cinnamon sticks, crushed

Miso-Honey Syrup:
600 grams honey
200 grams white miso

To Assemble and Serve:
½ ounce Plantation Isle of Fiji rum
½ ounce Lustau Amontillado Los Arcos Sherry
¼ ounce Giffard white creme de cacao
¼ ounce grapefruit juice
½ ounce lime juice
Mint
Freshly grated nutmeg

METHOD:

For the Shiitake Mushroom-infused Pineapple Rum:
Combine ingredients in a nonreactive container and let infuse for 24 hours. Transfer to a Vitamix and blend on high speed for 10 seconds. Strain and refrigerate.

For the Cinnamon Syrup:
Add crushed cinnamon sticks to 450 grams hot water and let steep 15 minutes. Combine with sugar and stir until dissolved. Refrigerate 24 hours, then strain.

For the Miso-Honey Syrup:
Add white miso to 200 grams hot water and stir vigorously until combined. Stir in honey. Refrigerate.

To Assemble and Serve:
To a shaker with pebble ice, combine 1 ounce Shiitake Mushroom-infused Rum, ¼ ounce Cinnamon Syrup, ½ ounce Miso-Honey Syrup, Isle of Fiji Rum, sherry, creme de cacao, and juices. Whip for 10 seconds, then transfer to a hollowed-out grapefruit shell and pack with pebble ice. Garnish with enoki, mint and nutmeg. Serve garnished cocktail in a small soup bowl.

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