50 Shades Of Jade 

PHOTOGRAPHY BY GREG MILANO / DRINK STYLING BY STEPHANIE GREENWOOD — Fall 2018

From beverage director Eric Trousdale of Arbella in Chicago

1-1/2 ounces dry shochu
1/2 ounce sweet shochu
1 ounce plum-infused sake
2 dashes plum bitters
1/4 ounce amaro
1/4 ounce créme de violette liqueur
lemon peel for garnish

Combine all ingredients except the amaro, crème de violette, and garnish in a mixing glass and stir. Strain into a coupe glass. Express the lemon peel and place in the glass. Add amaro and crème de violette on top with a pipette.

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