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.
- 1 1/2 ounces Jasmine Hwayo*
- 3/4 ounce sweet vermouth
- 1/2 ounce Campari
- 1/4 ounce Aperol
- 1 dash Fee Brothers West Indian orange bitters
- Garnish: orange twist
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an orange twist.
*Jasmine Hwayo: Pour 1 cup of hot water over 8 grams of jasmine tea leaves. After five minutes, discard the tea, reserving the “washed” tea leaves. Steep the tea leaves in 1 cup of Hwayo Soju 41 for 25 minutes, fine-strain, and discard the leaves. Strain a second time through cheesecloth to catch any remaining particles. Makes enough jasmine-infused soju for several drinks.