International Dateline Recipe

Combine the honey and water in a small saucepan over low heat. Stir until the honey fully dissolves into the water and mixture is warm but not boiling.

Remove from heat. Whisk in white miso until fully incorporated and smooth. If using, stir in lime zest. Let cool to room temperature. Strain through a fine mesh if any solids remain. Chill until ready to use.

Makes about 3/4 cup. Keeps refrigerated up to 2 weeks.

Place sliced ginger, star anise, cloves and cracked pepper in a small jar. Pour the vodka over the spices, seal and let infuse at room temperature for at least 2 hours, preferably overnight for stronger flavor.

Strain the tincture through a fine mesh or coffee filter into a clean container. Use 2 tsp of tincture per batch of cocktails. Tincture will keep refrigerated for up to 2 weeks.

Chill glass

If desired, chill four coupe or rocks glasses by placing them in the freezer or filling with ice water while you prepare the cocktail.

In a cocktail shaker, combine passionfruit puree (3/4 cup), fresh lime juice (3/4 cup), white rum (1.5 cups), dark rum (1/2 cup), and 1/2 cup miso-honey syrup. Add 2 tsp warming spice tincture and 4 drops Angostura bitters.

Fill the shaker two-thirds with ice. Shake vigorously for 12–15 seconds until the shaker is very cold and the mixture is nicely aerated.

Discard ice water from glasses if chilling that way. Fill glasses with fresh ice if serving on the rocks, or strain into chilled coupes if served up.

Double-strain (fine mesh) into prepared glasses to remove passionfruit seeds and any spice particles. If serving on the rocks, strain over fresh large ice.

Garnish each cocktail with a dehydrated lime wheel or lime wedge. Optionally grate a tiny pinch of dried star anise over the top for an aromatic finish.

Serve immediately. Expected flavor: bright passionfruit and lime, savory-sweet miso-honey depth, and a subtle warming spice note that unfolds on the finish.