Mixologist Bill Norris mixes this drink with rye whiskey and Gekkeikan Kobai plum wine from California. The wine is made by steeping plums in white wine instead of the typical Japanese shochu (a low-proof vodka-like spirit).
Slideshows: Wine Cocktails
1 1/2 ounces rye whiskey
1 1/2 ounces plum wine
1/2 ounce Campari
Cracked ice, plus ice cubes for serving
1 spiral-cut orange twist, for garnish
How to Make It
In a mixing glass, combine the rye, plum wine and Campari; fill with cracked ice and stir well. Strain into a chilled ice-cube-filled rocks glass and garnish with the orange twist.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.