The Negroni is always inspiring new versions, each more innovative than the next. What these interpretations usually have in common is the presence of a bitter Italian aperitif like Campari or Aperol and a beautifully rich reddish brown hue.
This creation from Sushisamba NYC’s Head of Spirit and Cocktail Development Richard Woods is no exception, blending Aperol with whisky and sweet plum wine for an Asian-inspired iteration that Wood says is even more perfectly balanced than the original.
“Taking inspiration from the rise in popularity of the classic Negroni, the Smoked Plum was created to combine this modern day love affair and the flavours of Japan,” explains Wood. “Japanese Whisky replaces the traditional gin with with the sweet, ripe flavours of umeshu, complementing the bitter and tart flavours of the amaro.”
SMOKED PLUM NEGRONI
1.5 oz. Hibiki whisky
.25 oz. Aperol
.75 oz. Sweet vermouth
.5 oz. Plum wine (umeshu)
Dehydrated orange slice
Stir ingredients together with ice in a mixing glass. Strain into a rocks glass over ice. Garnish with a dehydrated orange slice.
