When the drinks team behind Dram Bar, on Denmark Street in Soho, were getting ready to launch in 2023, they knew they needed a hot toddy. It was November after all. Head barista David Olukitibi came up with something special that, he says, “crossed the line between chai and toddy”. To a slightly peaty scotch he added star anise, cinnamon, honey, lemongrass – and white miso.
The weather turned warm and the toddy didn’t make it to the final menu. But the miso stayed. At breakfast, you’ll find it mixed with the butter served alongside Dram’s croissants. It’s on the current cocktail menu too, lending caramel notes to a Brugal rum number. And it is among the ingredients the team is testing for next winter’s warmer.
