Chain Reaction

Alicia Perry and Ewan Bennie | San Diego

A traditional Japanese ume liqueur was the jumping off point for this Collins-style cocktail, made in collaboration between bartenders Alicia Perry and Ewan Bennie. Complemented by California-made Amaro Angeleno (with its notes of orange, gentian and jasmine), peach liqueur and lime juice, all topped with soda, it’s simple, bright and refreshing. 

Ingredients

Serving: 1

  • 3/4 ounce Choya Single Year plum wine
  • 3/4 ounce Choya Single Year plum wine
  • 3/4 ounce Amaro Angeleno
  • 3/4 ounce Amaro Angeleno
  • 3/4 ounce peach liqueur, preferably Giffard Crème de Pêche de Vigne
  • 3/4 ounce peach liqueur, preferably Giffard Crème de Pêche de Vigne
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 3/4 ounce simple syrup
  • 3/4 ounce simple syrup
  • 2 dashes Peychaud’s bitters
  • 2 dashes Peychaud’s bitters
  • soda water, to top
  • soda water, to top

Garnish: orange twist

Directions
  1. Combine all ingredients, apart from soda water, in a cocktail shaker with ice and shake until chilled.
  2. Strain into a Collins glass over fresh ice.
  3. Top with soda water and garnish with an orange twist.

Tagged: amaro, Collins