Haru
Kelly AllenThis unusual cocktail uses an unfiltered apple-pear-quince wine as its base (think fruit pet-nat). If you can't get your hands on a bottle, any mellow, unfiltered cider or rustic white pet-nat will do.
We came up with this recipe at the start of spring while designing Japanese-themed recipes for our CSA. The name Haru, or "Spring", felt apt.
Ingredients
- 4-6 oz AEblerov Cox i Paeren Apple-Pear Quince Wine 2021, well-chilled
- ¾ oz Tres Castillos Anis Fino Escarchado, or similarly lower alcohol anisette
- 1¼ oz Iichiko "Silhouette" Shochu
- Dill sprig, for garnish
Preparation
- Combine the anis fino and the shochu in a shaker. Add ice and stir until very cold.
- Strain into a wine glass. Top with the AEblerov and garnish with the dill.
