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Ryan Te
This riff on the Negroni by bartender Ryan Te is made with jasmine-infused soju, Korea’s white spirit usually distilled from rice or sweet potatoes.
Ingredients
- 1 1/2 oz Jasmine Hwayo*
- 3/4 oz Sweet vermouth
- 1/2 oz Campari
- 1/4 oz Aperol
- 1 dash Fee Brothers West Indian orange bitters
- Garnish: Orange peel
Steps
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Stir all ingredients with ice, strain into a rocks glass over fresh ice, and garnish with an orange peel.
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*Jasmine Hwayo: Pour 1 cup of hot water over 8 grams of jasmine tea leaves.
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After five minutes, discard the tea, reserving the “washed” tea leaves.
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Steep the tea leaves in 1 cup of Hwayo Soju 41 for 25 minutes, fine-strain, and discard the leaves.
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Strain a second time through cheesecloth to catch any remaining particles.
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Makes enough jasmine-infused soju for several drinks.