Cocktail of the week: Seed Library's cloud sour – recipe
This is a simplified version of a drink we serve at Seed Library, and its freshness makes it a lovely way to welcome the long-overdue arrival of spring. Shio koji is a funky, umami-rich Japanese ingredient made from fermented rice, and is more commonly used in marinades and for seasoning, much as miso and soy sauce are – look for it in specialist food stores and online.
50ml botanical-heavy gin – we use The Botanist15ml melon liqueur – we use Briottet Crème de Melon 20ml fresh lemon juice
20ml standard 1:1 sugar syrup
1 tsp liquid shio koji
2 dashes miraculous foamer, such as Ms Better's, or 15ml egg white
Measure everything into a shaker filled with ice and give it a good, hard shake. Strain into a chilled coupe and serve – no garnish required.
Ryan Chetiyawardana, Seed Library, London E1
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