Rosé Colored Glasses

Leanne Favre | Brooklyn, NY

In stirred drinks, sushi rice “softens the heat of the spirit and makes the flavors more cohesive,” according to Leanne Favre, who developed this cocktail for the Brooklyn restaurant Winona’s. Smoothing the rougher edges of Japanese whisky with an à la minute rice wash helps the spirit adhere to and amplify the drink’s other ingredients, aromatic rosé vermouth and Cappelletti aperitivo liqueur.

Ingredients

Serving: 1

  • 1 1/2 ounce Japanese whisky, preferably Toki
  • 1 1/2 ounce Japanese whisky, preferably Toki
  • 1 ounce Lustau Vermut Rosé
  • 1 ounce Lustau Vermut Rosé
  • 1/2 ounce Cappelletti
  • 1/2 ounce Cappelletti
  • 1 tablespoon uncooked sushi rice
  • 1 tablespoon uncooked sushi rice

Garnish: expressed orange twist, pansy

Directions
  1. Combine all ingredients into a mixing glass with ice.
  2. Stir until chilled and diluted.
  3. Fine-strain into a rocks glass with a large rock.
  4. Garnish with an expressed orange twist and a pansy.

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