Ball So Hard
Scotch Whisky, Korean Miso Water, Green Apple Cordial, Supasawa, Lemon
Bartender Joe Arakawa of Anima by EDO | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Alexander Zeren
INGREDIENTS
Miso Water:
80 grams Korean miso
4 ounces lemon juice
125 grams whole milk
Green Apple Cordial:
6 Granny Smith apples, juiced
1 gram ascorbic acid
150 grams granulated sugar
9 grams malic acid
To Assemble and Serve:
Yield: 1 cocktail
1½ ounces Scotch whisky
¼ ounce Supasawa sour cocktail mixer
Lemon wheel
METHOD
For the Miso Water:
In a nonreactive container, combine miso, lemon juice, and 500 grams water. Add milk and let curdle 3 hours. Strain through cheesecloth. Transfer to an airtight container and refrigerate.
For the Green Apple Cordial:
In a nonreactive container, combine apple juice and ascorbic acid. Weigh and strain 300 grams mixture through coffee filter into a nonreactive container. Add granulated sugar and mix until sugar is fully dissolved. Add malic acid and mix to combine. Bottle and reserve.
To Assemble and Serve:
In a nonreactive container, combine whisky, mixer, 1 ounce Miso Water, 1 ounce Green Apple Cordial, and 1 ounce water. Transfer to a carbonation rig and carbonate to 50 PSI. Transfer to Collins glass with ice. Garnish with lemon.
