Based on a Manhattan cocktail, this drink pairs the delicate barley and stone fruit flavor into a new variation on an old favorite
(Yokaichi can be substituted with Takara Shochu. Takara Plum can be substituted with Kinsen 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 series.
www.theforestfeast.com
Ingredients
| Yokaichi Mugi (Barley) | 2 oz. |
| Takara Plum Wine | 3/4 oz. |
| Orange Peel | 1 |
Directions
| Stir and strain into a chilled cocktail glass, top with the orange peel |