Triptych

Created by Julia Momose, Bar Kumiko, Chicago

Recipe

0.5 oz Tenshi no Yuwaku Imo Shochu

1.5 oz Kokuryu Kuzuryu Junmai

0.5 oz Nanbu Bijin Umeshu

0.25 oz Marie Duffau Napoleon Armagnac

0.25 oz Beni-imosu Syrup

Beniimosu

3 oz simple syrup

0.5 oz beni imo su (purple sweet potato vinegar)

Method: Stirred and strained into a chilled cocktail glass. Optional garnish - purple sweet potato leaf.