Orange + Plum

Mikes Mix Hyacinth 2.jpg

DIFFICULTY: ADVANCED
TIME: 15 MIN
GLASSWARE: LOWBALL

RECIPE:

  • 3 oz Akashi Ume Plum Whisky

  • 1/2 oz Orange Cinnamon Fennel Syrup *

  • 1/2 oz Plum Vinegar **

  • 1/2 oz Dry Curacao

  • 3 Dashes Angostura Bitters

  • Sugar + Spice Rim, for garnish (raw sugar, ground ginger, ground cinnamon)

    To Make Orange Cinnamon Fennel Syrup:

  • Raw Cane Sugar

  • Fennel Water (fennel seed steeped in hot water)

  • Orange Peel

  • Ground Cinnamon

  • Pinch of Sea Salt

    To Make Plum Vinegar:

  • Zinfandel Vinegar

  • Plum Fruit + Pits

INSTRUCTIONS:

Combine all ingredients in a shaker tin with ice, and shake until properly chilled and diluted, about 10 seconds. Strain into a lowball glass prepared with the sugar & spice garnish and a large rock of ice.

 

Hyacinth is a small, 40-seat, southern Italian/Mediterranean eatery with a large wine menu and full bar.

(651) 478-1822

hyacinthstpaul.com

Reservations

Advanced, Bourbon & WhiskeyMike AugustyniakSt. Paul, Hyacinth, Vinegar, Plum, Curacao, Angostura, Akashi UmeComment