The Grey Wolf

Julia Momose, Kumiko | Chicago

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.


Serving: 1

  • 2 ounces Japanese whisky, preferably Hibiki Harmony
  • 1/4 ounce demerara syrup (2:1, sugar:water)
  • 1/2 teaspoon Benedictine
  • 1/2 teaspoon plum vinegar
  • 1 dash Angostura bitters

Garnish: express grapefruit peel

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass over an ice block chipped into a gumdrop shape.
  3. Express the grapefruit peel and discard.