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.
Chain Reaction
Alicia Perry and Ewan Bennie | San Diego
Ingredients
Serving: 1
- 3/4 ounce Choya Single Year plum wine
- 3/4 ounce Amaro Angeleno
- 3/4 ounce peach liqueur, preferably Giffard Crème de Pêche de Vigne
- 3/4 ounce lime juice
- 3/4 ounce simple syrup
- 2 dashes Peychaud’s bitters
- soda water, to top
Garnish: orange twist
Directions
- Combine all ingredients, apart from soda water, in a cocktail shaker with ice and shake until chilled.
- Strain into a Collins glass over fresh ice.
- Top with soda water and garnish with an orange twist.