Find ogo seaweed at Tokyo Fish in Berkeley, California, or try asking for it at your local fish market. For a garnish of kelp pickles, check out Barnacle Foods, a small company in Alaska.
- 1 sprig of fresh ogo seaweed
- 2 ounces dry gin (plus more for soaking ogo)
- 4 dashes orange bitters
- 1 ounce dry vermouth
- Olive, lemon twist, or kelp pickle
Presoak the ogo seaweed in gin to cover. Don’t be surprised if the gin brightens up the color of the seaweed.
Add 4 dashes of orange bitters to a mixing glass. Pour gin and vermouth on top and add ice. Stir well, then strain into a chilled coupe glass. Garnish with an olive, lemon twist, or a kelp pickle.