Portland, Oregon, transplant Adam Bryan has a knack for thoughtful tweaks that quietly dazzle without veering into show-off territory. He gives his Sazerac an autumnal twist with Calvados, and gives Campari a sunny twist by infusing it with pineapple. His Miso Mule goes a step further, harnessing a most unlikely quintet of ingredients into a refresher that's at once salty, smoky, sweet, crisp and tinged with heat.
1 ounce honey
1 ounce boiling water
1½ ounces Yamazaki 12-Year-Old Whiskey
½ red radish cut into chunks
1 teaspoon light miso paste
3 ounces chilled San Pellegrino Limonata soda (or sparkling lemonade)
1 red radish, thinly sliced
1. Combine the honey and boiling water. Stir to dissolve the honey. Let cool before using.
2. In a cocktail shaker filled with ice, combine the whiskey, ½ ounce of the honey syrup, radish chunks and miso paste. Shake vigorously. Strain into a Collins glass or copper mug filled with crushed ice, top with the soda, garnish with a few radish disks and serve.