Umami Recipe

Prepare rim

On a small plate, combine fine sea salt, freshly cracked black pepper, and toasted sesame seeds (if using). Press the lime wedge around the glass rim to moisten, then dip or roll the rim into the salt-pepper mixture to create an even coating. Set the glass aside to dry briefly while you mix the cocktail.

Strain kimchi brine: If you have jarred kimchi, strain the liquid through a fine mesh to remove solids. Measure 0.5 oz for the drink. Chill brine if warm.

Add ingredients to shaker: In a cocktail shaker, pour 2 oz gin, 0.25 oz dry shoyu (light soy), 0.5 oz strained kimchi brine, 0.5 oz fresh lime juice, and 0.25 oz simple syrup.

Add ice and shake: Add about 1 cup of ice to the shaker. Shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

Double strain into glass: Fill the prepared chilled rocks glass with a single large ice sphere or large cube. Double-strain the cocktail (through the main strainer and a fine mesh) over the ice to keep out small kimchi bits and ice shards.

Optional savory float: If you want extra umami sheen, carefully float a scant 1/8 tsp of neutral oil or toasted sesame oil on the surface by pouring it over the back of a spoon held just above the drink. This is optional and use sparingly to avoid overpowering the flavors.

Garnish: Tuck a single kimchi leaf or a small curled napa cabbage leaf between the ice and the glass rim or lay it gently on the ice so it releases aroma. Optionally express a lime wedge over the drink and drop it in.

Serve: Present immediately with the salt & pepper rim. Encourage the drinker to sip so the savory kimchi and shoyu notes, bright lime, and gin botanicals balance together.