Being a big fan of the Italian dessert Tiramisu I knew I had to create this dish into a cocktail. And because I work at an Asian Fusion bar, I really wanted to highlight an asian ingredient in the cocktail. So what a better way to combine the creamy sweet spirits with the saltiness of miso. After multiple tries the Tiramiso was born
Lets start with making the Miso Cream. In a pot we put 300gram cream, 100gram Harpoon cold brew concentrate, 50gram Red Miso Paste, 50gram Monin Orgeat, let boil, make sure to stir so all the miso dissolves. Let cool and filter through a strainer, into a glass bottle and put in the fridge. (makes about 450ml)
Add all ingredients into a boston shaker and shake vigorously with ice. Double strain over an ice block into a chilled mug.
Garnish with cocoa powder on top of half the drink.