Namazu Recipe
gin, shochu, kombu vermouth, pickled scallions
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Ingredients
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Cocktail
Kombu Vermouth (makes ~8 oz, enough for several cocktails)
Quick Pickled Scallions (makes ~1 cup)
Method
Kombu Vermouth (make ahead, 1–4 days)
- 1
Infuse vermouth
Pour 8 oz sweet vermouth into a clean jar. Add 4 g dried kombu (a strip about 2–3 inches). Add 1/2 tsp mirin. Seal and refrigerate for 12–48 hours, tasting after 12 hours. The flavor should gain an umami, savory kelp note without becoming seaweedy. Remove kombu when desired intensity is reached (around 12–36 hours). Store refrigerated up to 2 weeks.
Quick Pickled Scallions (make ahead, same day)
- 2
Prep and pickle scallions
Trim root ends and separate green tops from whites. Thinly slice the green tops on a bias for garnish and pickling. Combine 1/2 cup rice vinegar, 1/4 cup water, 1 tsp sugar, and 1/2 tsp salt in a small saucepan and warm just until sugar and salt dissolve (do not boil). Place sliced scallion greens (and reserve some whole pieces for garnish if desired) into a jar and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (ideally 1 hour) before using. Keeps refrigerated for up to 1 week.
Cocktail Assembly
- 3
- 4
Measure ingredients
In a mixing glass, combine 1.5 oz London dry gin, 0.5 oz shochu, 1 oz kombu-infused vermouth, and 2 dashes dry orange bitters.
- 5
Add pickled scallions
Add 1/4 cup thinly sliced pickled scallions to the mixing glass. Reserve a small frond or microgreen for garnish. The small quantity of scallions will add savory, vinegary aromatics and a touch of texture.
- 6
Muddle and temper
Gently muddle the pickled scallions against the side of the mixing glass just enough to release their briny aromatics — do not pulverize. Add 0.25 oz kombu dashi (or a light pinch of kombu vermouth if you prefer) to temper and bind the savory flavors.
- 7
Stir and chill
Fill the mixing glass with large ice cubes. Stir vigorously but smoothly for 20–30 seconds (about 30–40 rotations) until well chilled and properly diluted (approximately 20–25% dilution).
- 8
- 9