Smoked Plum Negroni
Stir in mixing glass with ice and strain
1Β½ oz Japanese whisky, Hibiki (4.5 cl)
ΒΌ oz Aperol (0.75 cl)
β
oz sweet vermouth (2 cl)
Β½ oz Plum wine, or Umeshu (1.5 cl)
Garnish with dehydrated orange slice
Serve in a rocks glass (6.0 oz)
Notes:
This recipe is courtesy of Richard Woods for SUSHISAMBA NYC, 2016
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