Michamami Cocktail by Chef Adam Fleischman and Mixologist Steve Livigni of Umami Burger  Los Angeles, CA
+ Click drink photo to enlarge

Michamami
Chef Adam Fleischman and Mixologist Steve Livigni of Umami Burger – Los Angeles, CA
Adapted by StarChefs.com
January 2010
Yield: 1 Cocktail

INGREDIENTS

Spicy Tomato Base:
1 quart tomato juice  
1 pound roasted tomatoes
2 roasted Serrano chilies
1 teaspoon Korean hot pepper and garlic sauce
½ teaspoon lemon pepper
½ teaspoon garlic salt
1 teaspoon house-made MSG or regular MSG
Juice of ½ a lemon
Juice of ½ a lime

Assemble and Serve:
Kosher salt
Red chili powder
1 can Kirin lager
Pickled ginger

METHOD

For the Spicy Tomato Base:
Combine all ingredients in a Vitamix blender. Puree until smooth. Reserve.

To Assemble and Serve:
First garnish a pint glass with a rim of kosher salt and red chili powder. Add 3 ounces of Spicy Tomato Base into a tall glass. Fill the glass up almost entirely with ice. Add the Kirin lager to fill the glass. Garnish with the pickled ginger.