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 series.
|Takara Shochu||1.5 oz|
|Kinsen Plum or Takara Plum Wine||1.0 oz|
|Lime Juice||0.5 oz|
|Simple Syrup||0.5 oz|
|Shake and double strain into a chilled cocktail glass|