Shiso and Shochu Negroni
Photo: Caroline Pardilla
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.