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Bonsai

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A dry, nutty stir built on sherry, with plum sake adding a soft fruity sweetness. Ancho chile gives a faint smoky warmth and the absinthe a light anise edge.

Method
Stirred
Glass
coupe
Difficulty
Medium

Ingredients

Servings:
1
Your bar: 0/5
Absinthe
2 dash
Dry Sherry
45 ml
Palo Cortado Sherry
10 ml
Umeshu Plum Sake
25 ml
Ancho Reyes Chile Liqueur
15 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Chill a coupe.
  2. Add the dry sherry, umeshu plum sake, Ancho Reyes Chile Liqueur, Palo Cortado sherry and absinthe to a mixing glass with ice.
  3. Stir until well chilled.
  4. Strain into the chilled coupe.
  5. Garnish with an orange zest twist.

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