Garden Mojito
Garden Games: The Longform Mojito
Of the many cocktails I’ve encountered, Mojitos are inevitably the fastest to disappear. Seriously. Muddle up a round and you’ll be lucky if they last 10 min...
General Manager Kellsie Calisto, Nana’s Westerly, Westerly
This umami bomb of a Martini uses some of the same favorite ingredients we use at Nana’s, like Chef James’s shoyu and miso. As it turns out, the shoyu adds depth and complexity to drinks the same way it does to our food from the kitchen.
Ingredients
- 2 ounces vodka
- ½ ounce white-miso-infused vermouth*
- ½ ounce caper brine
- Bar spoon of Moromi Shoyu or other soy sauce
- Fried capers for garnish*
Preparation
Combine vodka, vermouth, caper brine and shoyu in a bar tin; add ice, stir for 15 seconds, strain into a chilled Martini glass and garnish with 3 fried capers. Makes 1 cocktail.
* Miso-Infused Vermouth: In a clean glass jar, add 1 heaping tablespoon white miso paste to ½ cup dry vermouth, cover, shake and refrigerate overnight and up to 1 week. Fine strain 2–3 times through cheesecloth or a fine strainer; discard solids. Pour into a clean glass jar and refrigerate up to 10 days.
**Fried capers: Fry 1 teaspoon drained capers in a small pan with olive oil until crispy.
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