Kickin’ & Screamin’
savory, earthy, floral
kombu
shiitake mushroom
cocchi americano
pear brandy
buddha's hand vodka
w/ lemon foam
This cocktail features our housemade dashi — a Japanese soup stock. Typically made with dried fish (bonito), but ours is vegan. We steep kombu & dried shiitake mushrooms for a resulting broth that has an earthy umami flavor.
Recipe
45ml pear brandy
7.5ml cocchi americano
7.5ml buddha's hand vodka
30ml dashi
60ml water
7.5g sugar
0.75g citric acid
0g salt
Dashi
Add 20g of kombu with 20g of dried shiitake mushrooms to 1L of water and let sit at room temperature for 24 hours. Strain through a filter.
(You can also add 5g bonito flake but we choose not to, so that the dashi is vegan friendly).
Lemon Foam
Mix 400g cold water, 100g strained and filtered lemon juice, 10g sugar, and 5g of foam magic together in a pitcher.
Mix gently to avoid unnecessary bubbles. Pour into a Large iSi, add one N2O charger and shake well. Add a second N2O charge and shake well again. Gently dispense onto your cocktail.
