Smoke on the Water Adapted from Naren Young, creative director, Dante, New York City
Cocktail Inspiration: Seaweed
From nori (the dried sheets used to wrap sushi rolls) to kombu (an edible kelp that’s often used to make dashi cooking stock or other broths), bartenders experiment with several types of seaweed to add umami flavor.
Talisker’s maritime note plus the pinch of sea salt means the nori infusion can be omitted if desired. Instead, garnish with a strip of nori laid across the top of the glass.
Naren Young, creative director at Dante in New York City, uses kombu to add a subtle savory note to a martini variation. We’ve adapted his drink here to feature more readily-available nori. The cocktail also includes a dose of Talisker, a peaty Scotch made on the rugged Isle of Skye and known for its smoke-and-saline profile.
Smoke on the Water
- 2 ounces nori-infused Sipsmith London Dry Gin (ingredients and directions below)
- 1 ounce white Port
- ½ ounce honey syrup
- Pinch of sea salt
- 1 teaspoon Talisker Distillers Edition Single Malt Scotch Whisky
In mixing glass filled with ice, stir together first four ingredients. Strain into rocks glass over large piece of ice. Spoon or spritz Scotch over drink.
Infuse 1 cup gin with 2 pieces dried nori for 2 hours. Remove nori. Strain gin, if needed. Makes enough for 4 cocktails.