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Sour Plum



Takara Shochu1.5 oz
Kinsen Plum or Takara Plum Wine1.0 oz
Lime Juice0.5 oz
Simple Syrup0.5 oz



  1. Shake and double strain into a chilled cocktail glass

A surprising combination of brightly acidic lime and the richness of the Kinsen plum wine (Takara Shochu can be substituted with Yokaichi. Kinsen Plum can be substituted with Takara Plum or Koshu Plum).

Recipe by Martha Chong
Photo by Erin Gleeson
Erin Gleeson is the New York Times best selling author and artist behind The Forest Feast cookbook

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