Peanut Butter Cookies with 7,000+ reviews<\/a>, miso is a versatile and powerful tool to surprise and delight your guests.<\/p>\n\n\n\nAs a syrup, it’s just as generous. And while we love our base recipe for White Miso Syrup, we suggest thinking of it as a template \u2013 a jumping-off point for your creativity. Swap out the white sugar for alternative sweeteners like agave or jaggery. Try an aged miso. Make a compound syrup, make a shrub… go wild.<\/p>\n\n\n\n
Below are three recipes that show just a hint of what miso syrup can do behind the bar. Enjoy!<\/p>\n\n\n\n
\n\n\n\nPeanut Butter Miso Old Fashioned<\/h4>\n\n\n\n
Peanut butter and miso syrup double down on the sweet-and-savoury combination in this Old Fashioned riff. The fat wash provides a lush mouthfeel, and the umami highlights the bourbon’s vanilla and caramel notes.<\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n\n- 50 ml Peanut Butter fat-washed Wild Turkey 101*<\/li>\n\n\n\n
- 15 ml Miso Syrup<\/li>\n\n\n\n
- 2 dashes each Orange Bitters and Aromatic Bitters<\/li>\n<\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\n\n- Add all ingredients to a mixing glass with ice.<\/li>\n\n\n\n
- Stir and strain over a large cube. Garnish with expressed lemon and orange twists.<\/li>\n\n\n\n
- Peanut Butter Wild Turkey: <\/em>Spread 450 g peanut butter across a large baking tray with a lip, creating a thin layer. Pour one 750 ml bottle of Wild Turkey 101 Bourbon on top. Cover the tray tightly with cling film to prevent evaporation and allow it to sit overnight at room temperature. The next day, strain the bourbon through a coffee filter and funnel it back into the bottle. Discard the peanut butter.<\/li>\n<\/ul>\n\n\n\n
\n\n\n\nMiso Dark and Stormy<\/h4>\n\n\n\n
This riff replaces the layered build with a whip shake, better aerating and marrying all the components. Appleton\u2019s apricot and molasses really sing with an umami counterpoint, and the dark rum float is replaced with Averna, offering complexity by way of its bitter orange and liquorice notes.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n\n- 40 ml Appleton Estate Signature Jamaica Rum<\/li>\n\n\n\n
- 25 ml Lime Juice<\/li>\n\n\n\n
- 20 ml Miso Syrup<\/li>\n\n\n\n
- 15 ml Averna<\/li>\n\n\n\n
- Club Soda<\/li>\n<\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\n\n- Add all ingredients except soda to a shaker tin with a small handful of pebble ice.<\/li>\n\n\n\n
- Whip shake until the ice dissolves. Add soda and give a quick stir to incorporate.<\/li>\n\n\n\n
- Pour into a chilled highball glass full of ice. Garnish with a lime wedge.<\/li>\n<\/ul>\n\n\n\n
\n\n\n\nThai Basil Miso Margarita<\/h4>\n\n\n\n
Thai basil, more opinionated and often more anise-forward than other basils, is an obvious addition to the Margarita.<\/p>\n\n\n\n
This recipe is sweetened with a miso agave syrup, which highlights the flexibility of the template and perfectly accompanies a quality tequila: bright, vegetal, and complex.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n\n- 50 ml Espolon Blanco Tequila<\/li>\n\n\n\n
- 20 ml Lime juice<\/li>\n\n\n\n
- 15 ml Miso Agave Syrup<\/li>\n\n\n\n
- 10 ml Grand Marnier Cordon Rouge<\/li>\n\n\n\n
- 3 Thai Basil leaves<\/li>\n<\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\n\n- Add all ingredients to a mixing glass with ice and shake hard.<\/li>\n\n\n\n
- Fine strain into a chilled rocks glass with ice.<\/li>\n\n\n\n
- Garnish with a Thai basil leaf and a lime wheel.<\/li>\n<\/ul>\n\n\n\n
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