Miso Happy Recipe

Combine and dissolve

Place 0.75 cup water and 0.75 cup granulated sugar in a small saucepan over medium heat. Stir gently until the sugar has fully dissolved and the mixture just comes to a simmer (do not boil vigorously).

Incorporate miso

Remove the pan from heat. Whisk in 2 tablespoons white miso paste until completely smooth and fully incorporated into the syrup. Taste and adjust: if the paste leaves small solids, press the mixture through a fine-mesh sieve into a clean jar to clarify.

Cool and store

Let the syrup cool to room temperature. Transfer to a sealed container and refrigerate. Syrup will keep 1–2 weeks refrigerated. Use 0.5 oz per cocktail.

Chill glass (optional)

If desired, chill a coupe or Nick & Nora glass in the freezer or fill with ice and water while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz Prairie Cucumber Vodka, 0.75 oz Lillet Blanc, 0.75 oz freshly squeezed grapefruit (pamplemousse) juice, 0.5 oz fresh lemon juice, and 0.5 oz miso simple syrup. Add a generous scoop of ice (about 1 cup).

Shake

Secure the shaker and shake vigorously for 12–15 seconds, until the shaker exterior feels very cold and the mixture is well chilled and slightly aerated.

Double strain & serve

Discard ice/water from the chilled glass if used. Fine-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and a fine mesh strainer to remove small ice shards and any miso solids.

Garnish

Thread a cucumber ribbon into the glass so it curls along the inside, and float a thin grapefruit wheel or twist on top. Finish with 3–4 micro cilantro or micro shiso leaves if using, gently placing them on the surface.

Serve

Present immediately while cold. The miso simple syrup gives a subtle savory roundness that balances the bright grapefruit and lemon with the floral Lillet and cucumber vodka.