This drink gets its serious umami punch from golden tomatoes and seaweed, but keeps it refreshing with a hit of citrus and a pour of pisco.
Photo by Patrick Marinello
2 oz. pisco
2 small yellow tomatoes, crushed
1 pinch shio kombu
3/4 oz. simple syrup
3/4 oz. lemon juice
1. In a cocktail shaker, shake all ingredients with ice and roll into a glass.
2. Add additional crushed ice and garnish with a split yellow tomato.