Kelp Me Sour

The bountiful Pacific Ocean is celebrated through a cocktail that embraces the umami flavours of furikake, a Japanese seasoning highlighting nori and sesame seeds. Featured in this recipe is Sheringham Seaside Gin
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Sheringham Seaside Gin
¾ oz (22 ml) Vegetarian Furikake Syrup*
¾ oz (22 ml) fresh lime juice
1 egg white
vegetarian furikake seasoning, for garnish

Instructions

  1. Place a Nick & Nora glass in freezer for 5 minutes. In a cocktail shaker, combine gin, Vegetarian Furikake Syrup, lime juice and egg white. Shake without ice to emulsify ingredients. Add cubed ice and shake vigorously. Fine strain into chilled glass and garnish with furikake seasoning.
  2. * To make Vegetarian Furikake Syrup, in a small saucepan, combine ½ cup (125 ml) granulated sugar, ½ cup (125 ml) water and 2 tbsp (30 ml) vegetarian furikake seasoning. Simmer to dissolve sugar, then remove from heat and let steep for 5 minutes. Fine strain to remove furikake, then transfer to a clean bottle and allow to cool. Seal and refrigerate for up to 4 weeks. Makes 1 cup (250 ml).
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