樱桃苦酒

樱桃苦酒

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Combine sweet and sour fruit flavours with this great-tasting sakuranbo bitter cocktail. 'Sakuranbo' is the Japanese word for 'cherry', and this cocktail nicely reflects its name with the combination of cherry brandy and campari. Yuzu umeshu (plum wine with yuzu citrus) is added to give further complexity to the flavour, and a topping of ginger ale provides a delightful sharpness and fizz. This drink is a perfect cooldown beverage after a long work day.

材料

50ml yuzu umeshu
30ml cherry brandy
25ml campari
topping of ginger ale

做法

  1. Mix all the ingredients together with ice and strain into a highball glass over ice cubes and top up with ginger ale.

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