Mariner’s Martini

• 1 1/2 ozbarley shochu
• 1 ozfino sherry
• 1/2 ozdashi broth

Preparation

1. 1.

   Combine all of the ingredients in a mixing glass, add ice and stir until thoroughly chilled. Strain into a chilled glass and garnish. Dashi BrothCombine 1 tsp. of kombu (dried kelp), 1 tsp. of katsuobushi (dried bonito flakes), and 2 cups of filtered water in an airtight container and refrigerate overnight. Strain the resulting dashi through a fine mesh sieve. Store in the refrigerator for up to 3 days or in the freezer for up to 2 weeks. NoteStorebought dashi also works well.