Vesper? I've Heard Of Her Recipe

Prepare fruit

Roughly chop fresh pineapple to yield ~1 cup. Reserve any juices.

Combine chopped pineapple, 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve sugar. Simmer for 8–10 minutes until pineapple softens and liquid is fragrant and slightly reduced.

Remove from heat. Stir in 2 tablespoons white miso paste until fully incorporated. Add 1/2 teaspoon toasted, crushed nori and stir briefly.

Let mixture steep at room temperature for 20 minutes so umami flavors infuse. Taste and if too sweet or thick, add up to 2 tablespoons water to adjust.

Strain through a fine mesh sieve, pressing solids to extract syrup. Discard solids. Stir in 1/2 tablespoon fresh lemon juice to brighten the syrup.

Cool completely. Store refrigerated in a sealed container for up to 2 weeks. Yields roughly 8–12 oz depending on reduction.

Chill a coupe or Nick & Nora glass by filling with ice and water; set aside.

Fill a mixing glass with large ice and add 2 oz Gray Whale Gin, 1/2 oz dry orange curaçao, 3/4 oz pineapple-miso-nori syrup, and 1/2 oz fresh lemon juice.

Add 2 dashes saline solution (0.9% salt). If you do not have pre-made saline, dissolve 1/4 tsp kosher salt in 1 ounce warm water and use two small dashes (~2 drops) to taste.

Stir the mixture vigorously for 20–30 seconds until well chilled and slightly diluted (a proper dilution will round the miso/syrup flavors).

Discard ice and water from the chilled serving glass. Double-strain the cocktail into the chilled glass to remove any tiny pulp or ice shards.

Garnish with a dehydrated lemon wheel or a lemon twist and float a small piece of toasted nori on the surface (or lay it across the rim). Serve immediately.