Finding Nori Recipe

Toast nori

Lightly toast the nori sheet over an open flame or in a dry skillet for 5–10 seconds until it darkens slightly and becomes fragrant. Do not burn.

Infuse vermouth

Place 4 oz Antica Formula in a small airtight jar. Crumble the toasted nori sheet into the vermouth (or fold so it is mostly submerged). Seal and let infuse at room temperature for 2–6 hours, tasting at intervals. For a subtler marine note, 2 hours; for stronger, up to 6 hours. When desired intensity is reached, strain through a fine mesh or coffee filter into a clean bottle and refrigerate. Yield: nori-infused Antica.

Brown the butter

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Continue cooking, swirling the pan, until the solids turn golden-brown and the butter smells nutty, about 3–4 minutes. Remove from heat immediately to avoid burning.

Make syrup

Add 2 tbsp light brown sugar, 2 tbsp water, 4 whole black peppercorns, and a pinch of ground cinnamon to the hot brown butter. Return to gentle heat and stir until sugar dissolves and the mixture becomes syrupy, about 1–2 minutes. Cool to room temperature, then strain out peppercorns. Measure 0.5 oz of this spiced brown butter syrup for one cocktail; refrigerate any leftover.

Chill: Place a coupe or Nick & Nora glass in the freezer or fill with ice and set aside to chill while building the cocktail.

Optional nori rinse: If using, briefly wet the 0.25 nori sheet with a few drops of water or a tiny splash of the infused Antica, rub it around the inside lip of the chilled glass to impart an aromatic salinity, then discard. This step deepens the sea-like note.

Combine: In a mixing glass filled with large ice, add 1.5 oz Four Walls whisky, 0.5 oz apple brandy, 0.75 oz nori-infused Antica, 0.5 oz spiced brown butter syrup, and 2 dashes Angostura bitters.

Stir: Stir the mixture patiently for 20–30 seconds until well-chilled and properly diluted (the mixing glass should frost).

Strain: Double-strain (to remove any small particles from the syrup or infusion) into the chilled coupe or Nick & Nora glass.

Garnish: Express an orange peel over the cocktail to release oils, run the peel around the glass rim, and drop the twist in as garnish. Serve immediately.