Savoury cocktails are having their moment across Europe in 2025. Miso-infused drinks, chilli-spiked spritzes, and earthy mushroom martinis are winning over adventurous palates from London to Milan. What's driving this shift? Today's drinkers are seeking complex, layered flavours that tell a story—and miso delivers on both fronts.
Miso contains natural glutamates, similar to MSG, which enhance aromatics and create those rounded, nuanced flavour profiles that soften the sharper notes often found in cocktails. It's essentially nature's seasoning system, bringing depth and umami complexity that transforms a simple margarita into something extraordinary.

After experimenting with various techniques and ratios, I've perfected this recipe that balances the earthy richness of miso with the bright acidity of lime and the warmth of chilli heat. Here's how to create this umami masterpiece:

Ingredients:
- 2oz (60ml) blanco tequila
- 1oz (30ml) fresh lime juice
- 0.75oz (22ml) orange liqueur (Cointreau or Triple Sec)
- 1/2 teaspoon white miso paste
- 1 dash orange bitters
- 1/4 teaspoon chili flakes or finely diced jalapeño
- Togarashi seasoning for rim (or chilli salt)
- Ice
- Lime wheel and kombu seaweed for garnish

Step-by-Step Method:

Step 1: Prepare Your Glass
Start by creating your spiced rim. Pour simple syrup (equal parts sugar and water) onto a small plate, then spread togarashi seasoning on another plate. Dip your rocks glass rim into the syrup, then into the togarashi, and set aside upside down to dry.

Step 2: Prepare the Miso
In your cocktail shaker, add the miso paste with a splash of lime juice. Using a bar spoon, mix thoroughly to ensure the miso is completely incorporated with no lumps remaining. This is crucial—any lumps will affect the texture of your final drink.

Step 3: Build Your Cocktail
Add the tequila, remaining lime juice, orange liqueur, orange bitters, and chilli flakes to the shaker with the dissolved miso mixture. The orange bitters bridge the gap between the citrus and umami elements beautifully.

Step 4: Shake with Purpose
Fill the shaker with ice and shake vigorously for 15-20 seconds. You want to shake hard enough to properly chill and dilute the drink while ensuring all flavours are well integrated.

Step 5: Strain and Serve
Fill your prepared glass with fresh ice and double-strain the cocktail to remove any chilli pieces or undissolved miso particles. Garnish with a lime wheel and, for an authentic Japanese touch, a small strip of kombu seaweed.

Pro Tips for Perfect Results

Choose Your Miso Wisely: White (shiro) miso offers subtle sweetness and works beautifully for beginners, while red (aka) miso provides bolder, saltier notes for more adventurous palates.

Quality Matters: Use high-quality blanco tequila—the clean agave flavours pair beautifully with miso's earthy complexity. Cheap tequila will clash with the delicate umami notes.

Temperature is Key: Serve immediately over fresh ice. The contrast between the cold drink and the warming spice creates the perfect sensory experience.

Garnish Thoughtfully: The kombu garnish isn't just for show—it adds an extra layer of umami that complements the miso beautifully.