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Matthew Biancaniello
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5 from 11 votes

Ogo Seaweed Nankai Gold

Matthew Biancaniello's ocean-inspired cocktail features ogo seaweed-infused Nankai Gold, surinam cherries, lemon verbena, lime, and agave. Garnished with a beautiful seaweed salad as only Matthew can do, this is a true culinary cocktail, packed with vitamins and minerals. This one requires patience, but is well worth the wait. (Photo by Carolina Korman)
Prep Time3 mins
Cook Time5 mins
Infusion10 d
Total Time10 d 8 mins
Course: Drinks
Cuisine: Cocktail
Keyword: agave, amami kokuto spirits, lemon verbena, lime juice, nankai gold, ogo seaweed, olive oil, pea blossoms, rice vinegar, surinam cherry, white miso
Servings: 1 drink
Calories: 281kcal
Cost: $15


  • Large 2L+ Jar with Cover
  • Cocktail Shaker


Ogo Seaweed-infused Nankai Gold

Seaweed Salad Garnish

  • ½ cup Ogo Seaweed Soaked in water to hydrate
  • 1 tbsp Rice Vinegar
  • ½ tbsp Olive Oil
  • ½ tsp White Miso
  • 5 pcs Pea Blossoms


  • 2 oz Ogo-infused Nankai Gold
  • ¾ oz Lime Juice
  • ¾ oz Agave Syrup 1:1 water to agave
  • 5 pcs Surinam Cherries
  • 5 leaves Lemon Verbena


Ogo Seaweed-Infused Nankai Gold

  • Add 4 cups ogo seaweed and 1 750ml bottle Nankai Gold to 2L jar.
  • Infuse for 10 days.
  • Strain Nankai Gold back into bottle.

Seaweed Salad (Garnish)

  • Combine rice vinegar, olive oil, and miso. Mix well.
  • Add ½ cup ogo seaweed to dressing and toss.
  • Top with pea blossoms.


  • Muddle lime juice, agave syrup, surinam cherries, and lemon verbena leaves in shaker.
  • Add ogo-infused Nankai Gold and ice to shaker. Shake vigorously.
  • Strain into rocks glass with ice.
  • Garnish with seaweed salad.


Calories: 281kcal | Carbohydrates: 18g | Protein: 1.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Sodium: 215mg | Potassium: 73mg | Sugar: 10g | Vitamin A: 285IU | Vitamin C: 25.2mg | Calcium: 2320mg