The Midas Touch is a stirred, spirit-forward cocktail built for two things: bitter structure and controlled texture. It follows the broad logic of a Boulevardier, but takes the drink in a darker, softer, and more savoury direction. Rye brings structure, Campari adds bitterness, Umeshu rounds the middle, and a Pedro Ximénez and white miso glaze gives extra depth and a silkier finish.

Clear ice is not a garnish. In a professional bar, it is a standard that shapes the guest’s first impression, the drink’s dilution curve, and the consistency of service. When clear ice becomes part of the operating system, it stops being a “nice-to-have” and starts functioning like a spec, a tool, and a quality signal.