This story is published in partnership with P(our), a symposium devoted to exploring new ideas and exchanging inspiration about the drinks industry, and beyond. The annual event promotes discussions and presentations that address issues critical to the trade; this year’s theme is “perfection.” The event is taking place in Paris on June 3rd—for more information, and for tickets, click here.
In this variation on an Old-Fashioned, Julia Momose uses plum vinegar for savory-sweet acidity and Benedictine for complex sweetness, with a dash of Angostura bitters to bring the two together. “It’s a drink that can keep opening up and opening up instead of dying after a certain point,” says Momose.