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.
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.
