Servings: 1 plus extra miso honey and shiitake rum
Time: 4 hour infusion + 10 min prep time
16 oz. Plantation ‘Stiggins Fancy
8 oz. Plantation ‘Isle of Figi’ rum
6 dried shiitake mushrooms (caps and stems)
400 g orange blossom honey
200 g shiro miso paste
1.5 oz. shiitake mushroom-infused rum
1/2 oz. Lustau Amontillado Sherry ‘Los Arcos’
1/4 oz. Giffard White Creme de Cacao
1/2 oz. lime juice
1/2 oz. grapefruit juice, plus grapefruit
3/4 oz. miso-infused honey syrup
1 dash Bittermens Elemakule Tiki Bitters
Step 1 - MAKE THE SHIITAKE RUM Combine 16 oz Plantation ‘Stiggins Fancy Pineapple’ rum, 8 oz Plantation ‘Isle of Fiji’ rum, and 6 dried shiitake mushrooms (caps and stems preferably) in a non-reactive container with a lid. Let infuse for 4 hours.
Step 2 - Pour the liquid and mushrooms into a blender and blend for 10 seconds, then strain into a container with a lid. Refrigerate for up to one month.
Step 3 - MAKE THE MISO HONEY Heat 200 g water to approximately 150°F (or very hot) then combine with 400 g orange blossom honey and 200 g shiro miso paste in a blender. Puree for about one minute until the mixture reaches a creamy consistency, then pour into a non-reactive container with a lid. Refrigerate for up
to one month.
Step 4 - MAKE THE UMAMI GROG Put all ingredients in a shaker tin and shake with a few pellets of pebble ice for about 10 seconds (until you no longer hear the pebble ice rattling around), then dump all contents into a hollowed out grapefruit shell. Add more pebble or crushed ice and garnish with mint, mushrooms, and an umbrella. Place grapefruit shell on a small bowl and use a microplane to grate nutmeg over the entire cocktail.
Step 5 - For serving: Mint, mushrooms, nutmeg, cocktail umbrella (optional)