A favorite restaurant of ours is Tusk - a "seasonally aggressive," Mediterranean inspired restaurant in Portland, Oregon, that makes the most beautiful works of art (dishes) out of vegetables anyone has ever seen. They also happen to have a kickn' bar program - and a solid Mizuba cocktail to boot!
If you can't travel to Portland (but you should, just to eat at this restaurant!), here is the special Mizuba cocktail recipe that you can make at home, thanks to resident mixologist Lily Jac Sherburne. Enjoy "The Diving Bell."
1.5 oz Hayman's Old Tom Gin
1.25 oz Macchu Pisco
1 oz honey syrup
.5 tsp culinary organic culinary matcha
10 drops orange blossom water
Shake gin, Pisco, matcha & honey with ice
Double strain over a large ice cube
Add ten drops of orange blossom into heavy cream, and shake until slightly thick (not as thick as whipped cream).
Pour thickened cream on the cocktail.
Add a pinch of matcha or complimentary spice if you're feeling fancy-free!
Sit back, relax, and enjoy!
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