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Shiso and Shochu Negroni

Shiso and Shochu Negroni

Award-winning Hong Kong bar uses shochu to create a softer take on the classic Negroni.

Inspired by the classic Negroni, award-winning mixologist Devender Sehgal of Hong Kong’s The Aubrey used sweet potato shochu and the nuttiness of sherry to create a softer take. A few dashes of shiso liqueur add subtle herbaceous notes to the bitter finish.

Ingredients

  • 1 oz. London dry gin
  • 3/4 oz. sweet white wine
  • 3/4 oz. Campari
  • 1/2 oz. sweet potato shochu
  • 1/3 oz. Amontillado sherry
  • 3 dashes shiso liqueur
  • 3 dashes orange bitters
  • Tools:mixing glass, barspoon, strainer
  • Glass:double rocks
  • Garnish:shiso leaf

Preparation

Add all of the ingredients to a mixing glass with ice. Stir to chill and strain into the glass. Garnish.

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