A floral and inviting combination of plum wine and dry vermouth, given an effervescent texture by a splash of sparkling sake (Takara Plum can be substituted with Kinsen 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 series.
|Takara Plum Wine||1.5 oz|
|Dry Vermouth||0.75 oz|
|MIO Sparkling Sake||2 oz|
|Shake and double strain into a chilled cocktail glass, top off with a splash of MIO Sparkling Sake|