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 minutes mins
Cook Time5 minutes mins
Infusion10 days d
Total Time10 days d 8 minutes 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
Cocktail
- 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
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.
Cocktail
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