Chichibu Rebellion

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

From general manager Anna Shin of Momotaro in Chicago

1 ounce barrel-aged gin
1 ounce sweet vermouth
1/4 ounce maraschino liqueur
1/4 ounce citrus-flavored shochu
2 dashes Angostura bitters
orange peel for garnish

Add all ingredients to a mixing glass. Stir and strain twice into a martini glass. Garnish with an orange peel.

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