Cocktail of the Year
Wendy McGuinness
Bartender at Kissa Tanto
“My Private Tokyo is my take on an amaretto sour. Our kitchen uses egg yolk heavily, especially in the tajarin noodles, so we have enough whites to shake up sours all night. The amaretto can be quite sweet, and the umeshu plum wine and lemon so tart, that a little dry vermouth helps to lengthen it, dry it out. We source Japanese sour plums right here in Chinatown, dehydrate them for two days, blitz them with sea salt and use that to rim a grey-tinted Toyo-Sasaki sours glass imported from Tokyo.”
My Private Tokyo Recipe
1 oz Takara plum wine
1 oz Disaronno amaretto
1 oz Martini & Rossi Extra Dry vermouth
1 oz juiced lemon
0.5 oz simple syrup
2 dashes Peychaud’s bitters
dash egg white
Combine ingredients in a shaker. Dry-shake to emulsify egg white, then add ice and shake again. Fine-strain into a plum-salt-rimmed sours glass.
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