Recipe courtesy Bar Congress, Austin, TX
This slightly fizzy-yet-savory cocktail will perk up your brunch.
- 1½ ounce Yamazaki Whisky
- 1 red radish, cut into chunks
- 1 teaspoon light miso paste
- ½ ounce honey syrup
- 3 ounces San Pellegrino Limonata soda
For syrup, combine equal parts honey and hot water, let cool. For the drink, shake all but the soda, strain over fresh ice. Top with soda and radish.