A Savory Japanese Cocktail You’ll…Well…Savor!

An espresso martini, but make it umami

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September 18, 2024 2:23 pm

Espresso martinis have been all the rage, but you’ve likely never had one like this. Offered up at NYC’s Azabu, a modern Japanese and sushi restaurant in Manhattan’s Tribeca neighborhood, this version is called the Kanzashi, and it’s named after the traditional hair ornaments women wear with kimonos or yukata. With flavors of miso, sesame and yuzu, you’ll be jonesing for this Japanese martini all night long. The flavors create “a unique umami experience,” says Mariano Bacile, Azabu’s head bartender. “This drink is a caress for your palate, even in the last sip, just before you enjoy the caramel garnish that completes this beautiful drink.”

Kanzashi

Servings: 1 cocktail

Directions

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1. 1. For the miso-kokuto syrup: Blend equal parts yellow miso, dark miso and kokuto (black cane sugar). Add hot water slowly while stirring the miso-sugar paste until it reaches a syrupy consistency.
2. 2. For the sesame-washed vodka: Combine 1 cup of vodka with 1 tablespoon of sesame oil in a container. Shake vigorously to mix well. Refrigerate for a minimum of 6 hours, until the oil separates and solidifies on top. Strain the mixture to remove the solidified oil, leaving you with sesame-washed vodka.
3. 3. For the caramel decoration: Spray a piece of parchment paper with nonstick cooking spray. In a small saucepan, add the sugar and a small amount of water, just enough to hydrate the sugar. Place the saucepan over medium heat. Allow the sugar to dissolve without stirring. The sugar will start to darken to a caramel color after a few minutes. Swirl the pan gently if the caramel is cooking unevenly. Once the caramel reaches a rich golden-brown color with a velvety texture, remove it from the heat and let it cool slightly. Using a small spoon, drizzle the caramel a few inches above the parchment paper, creating your desired shapes or patterns. After a few seconds, the caramel should harden enough to slide it off the parchment paper.
4. 4. For the cocktail: Combine all the liquid ingredients in a shaker with a generous amount of ice. Shake vigorously for 10 seconds to create a nice foam.
5. 5. Double strain into a Nick & Nora or coupe glass.
6. 6. Garnish with a caramel decoration on top if available.
7. 7. Serve and enjoy!