Smoked Plum Negroni


Stir in mixing glass with ice and strain
1½ oz Japanese whisky, Hibiki (4.5 cl)
¼ oz Aperol (0.75 cl)
⅔ oz sweet vermouth (2 cl)
½ oz Plum wine, or Umeshu (1.5 cl)
Serve in a rocks glass (6.0 oz)

Notes:

This recipe is courtesy of Richard Woods for SUSHISAMBA NYC, 2016

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