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Alright, just for yous guys, I'm gonna put a New York Sour take on the menu. Only instead of topping it with wine, I'm gonna make a red wine simple/vermouth type thing with a bunch of red wine I want to get rid of. Probably gonna call it "The Marone." 1 oz red wine simple (red wine, sugar, citrus peel, spices, whatever I can find)1 oz lemon juice2 oz ryeserved on the rocks

biscuitdough wrote:I had a white miso vodka martini at a sushi restaurant a few years ago.It was a special that they seem not to have repeated. Google yields 0 recipe suggestions. There may have also been some sake in it.I'd love to recreate this if/when I start drinking again.What color was it? There's dark and light miso. Wouldn't be surprised if sake was in place of white vermouth, but in a greater volume.Try this:2 oz vodka1 oz dry, fruity sake (SMV 5 or higher)1/8 tsp white/yellow misoDouble strain (especially if using kombu) into martini glass See what that yields.Play around till you get it right. Or, if after much play you decide something is missing, try to remember what that is and incorporate it. In fact, I wouldn't be surprised if there was some kombu (dried seaweed) muddled in there.

Recently learned about this stuff:Basically 1/4 oz adds the same acidity as 3/4 - 1oz lemon or lime juice. Allows for clear cocktails with desired acidity; completely neutral in flavor, just tart. If you geek out at all on cocktails try this stuff, you will not be disappointed. Pretty fun stuff. Does not spoil either.