Hwayo Negroni Cocktail Recipe

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 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

Stir all ingredients with ice, strain into a rocks glass over fresh ice, and garnish with an orange peel.
*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.

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