Prompted Pours

Umami Martini

A savory Chartreuse martini built around mushroom-infused vermouth and a restrained umami accent.

Glass
Chilled coupe
Method
Stir
Ice
Cubed
Garnish
Thin slice of pickled daikon or ginger
Serves
1

Ingredients

  • 1.5 oz Gin
  • 0.5 oz Dry vermouth — Infused with dried shiitake mushrooms for 1 hour
  • 0.25 oz Green Chartreuse
  • 1 drop Soy sauce or white miso solution — Use sparingly

Story

The request for experimental martinis led into a savory direction with mushroom-infused vermouth and a tiny umami accent. Instead of emphasizing citrus or bitterness, this cocktail explored depth and texture while keeping Chartreuse at the center.

Method

  1. Infuse dry vermouth with dried shiitake mushrooms for 1 hour, then strain.
  2. Chill a coupe glass.
  3. Add all ingredients to a mixing glass with cubed ice.
  4. Stir until cold and diluted.
  5. Strain into the chilled glass and garnish.

Notes

  • The soy or miso component should remain nearly imperceptible — one drop is plenty.