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Alyssa Heidt

Oslo, Norway


About Alyssa Heidt

Alyssa Heidt hails from Chicago, USA. She has worked in prominent cocktail bars & restaurants such as The Violet Hour, The Aviary, The Office, & Next. Internationally, she has also bartended in Taipei, Taiwan and Oslo, Norway, where she currently lives. Presently, Alyssa is working at a cocktail bar called Andre til Høyre and focusing on non-alcoholic fermentations using Scandinavian ingredients. Her recipes can be found in The Aviary Cocktail Book & Zero.


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Risshu, First Day of Autumn

by Alyssa Heidt

45ml Soba Shochu (Buckwheat), Sobakuro Gohei, Miyazaki
90ml Autumn Tea*

*Autumn Tea
1 tsp Katsuobushi powder
½ tsp Mermaid’s hair (Tarmgrønske) seaweed powder

Temper in a heat-proof cup with hot water. Prepare and steep autumn tea. Discard water with tea is ready. Pour soba shochu directly into a teacup. Top with autumn tea. Stir gently to combine.

Bring everything to a simmer and let the stock cool for 30 min before straining it. Bottle and keep at 65°C (149°F) in a circulator until you want to serve it in preheated cups.

 

Learn How To Make The Cocktail

 
 

Risshu


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