From nori (the dried sheets used to wrap sushi rolls) to kombu (an edible kelp that’s often used to make dashi cooking stock or other broths), bartenders experiment with several types of seaweed to add umami flavor.
Ingredients
- 2 ounces nori-infused London dry gin (ingredients and directions below)
- 1 ounce white port
- ½ ounce honey syrup
- Pinch of sea salt
- 1 teaspoon single malt scotch whisky
Directions
In mixing glass filled with ice, stir together first four ingredients. Strain into rocks glass over large piece of ice. Spoon or spritz Scotch over drink.
Nori-Infused Dry Gin Ingredients and Directions
Infuse 1 cup gin with 2 pieces dried nori for 2 hours. Remove nori. Strain gin, if needed. Makes enough for 4 cocktails.
