Soy Sauce | The C.A. Nimitz Buck

Illustration by Ryan McAmis

Courtesy Morgan Weber, co-owner/beverage director, Eight Row Flint, Houston

“More times than not, sweeter drinks can benefit from small additions of salt, to help balance and bring out the flavors in a more profound way,” says Morgan Weber, co-owner/beverage director of Eight Row Flint in Houston. He adds two dashes of soy sauce to this mule variation, which he calls “deceptively simple” and “extremely satisfying.” One soy sauce packet will make about three cocktails.

Cocktail Ingredients
  • 2 ounces Hibiki Harmony or 100-proof Bourbon
  • ½ ounce fresh lime juice
  • ½ ounce Lime Leaf Oleo (recipe below)
  • 2 ounces Goya ginger beer
  • 1 ounce Topo Chico mineral water
  • 2 dashes Kikkoman soy sauce
  • Lime wheel (for garnish)
Cocktail Directions

Add all ingredients to a Collins glass filled with crushed ice. Stir gently, and garnish with a lime wheel.

Lime Leaf Oleo Ingredients
  • 2 cups sugar
  • 12 julienned lime leaves
Lime Leaf Oleo Directions

In a medium saucepan, combine ­ingredients with 1 cup water and bring to boil. ­Remove from heat and cool to room temperature. Strain out leaves. Oleo can be stored in ­refrigerator up to 3 months.

Published on July 1, 2016
About the Author
Anna Archibald

Archibald has been writing about spirits and cocktails since 2012. She worked behind the stick in Colorado and New York after graduating with a Journalism degree from the University of Kansas in 2010. Her handiwork has appeared in, SHAPE, and more. Archibald also edits the blog for New Women New Yorkers, a non-profit devoted to helping women immigrants.

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