Prince of the Sun Cocktail
Thomas J. Story
Inspired by a mojito (and an anime character), this drink is centered on pisco made by a renowned Peru distillery. The team at Kaiyo Rooftop in San Francisco adds white miso syrup and lime-yuzu soda.
Find this recipe and others like it in Sunset's story from the 2022 Home Issue, “Go to San Francisco’s Hottest Rooftop Bar for the Views, Stay for the Nikkei Cocktails.”
How to Make It
1
To make 16 cups of white miso syrup: Add 8 cups water and 4 tbsp. white miso paste to a medium-sized pot and heat until the paste is dissolved, about 5-10 minutes. Add 8 cups pure cane sugar and bring to a boil, then turn off heat, stirring occasionally. Let sit until it reaches room temperature.
2
To assemble the cocktail: Rip the mint into small pieces and place in a cocktail shaker. Add the remaining ingredients, except the soda, and shake.
3
Pour everything into a Collins glass and top with the soda.
4
Garnish with mint sprigs and a lime wheel.
Ingredients
1 ½ oz Barsol Quebranta Pisco
½ oz Agricole rum
¾ oz white miso syrup
½ oz lemon juice
2 dashes St. George Absinthe
2 oz Fever Tree Lime & Yuzu Soda
4 to 8 mint leaves
1 lime, sliced into wheels
Directions
1
To make 16 cups of white miso syrup: Add 8 cups water and 4 tbsp. white miso paste to a medium-sized pot and heat until the paste is dissolved, about 5-10 minutes. Add 8 cups pure cane sugar and bring to a boil, then turn off heat, stirring occasionally. Let sit until it reaches room temperature.
2
To assemble the cocktail: Rip the mint into small pieces and place in a cocktail shaker. Add the remaining ingredients, except the soda, and shake.
3
Pour everything into a Collins glass and top with the soda.
4
Garnish with mint sprigs and a lime wheel.
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