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