Photo by Julia Keim
Bashō
by DipDipDip Tatsu-ya
Ingredients
- 1 oz. Sazerac Rye Whiskey
- .5 oz. Akashi Ume Plum Whisky
- .25 oz. Great King St. Glasgow Blend Whisky
- 1 bar spoon Maple Syrup
- .75 oz. Dolin Rouge Vermouth
- tiny pinch of Salt
Preparation
- Add all ingredients to a mixing glass.
- Stir over fresh, cracked ice for 45-55 seconds.
- Strain into a chilled coupe.
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