Just a Taiwanese girl adding made in Taiwan soy sauce into her dirty martini 🍸

Soy sauce is something I use in my daily cooking, but rarely in cocktails. It feels fitting to feature a soy sauce I’ve used every day since moving into my new apartment. Excited to create more in the new space :)

Recipe:
* Botanist Gin 2.5 oz
* Dry Vermouth 0.5 oz
* 2 bar spoons olive juice
* 1/3 bar spoon soy sauce

I noticed that if the soy sauce goes in before dilution, its aromatics kind of disappear. So I add the soy sauce as the final step to preserve some of the aromatics.