When I was experimenting with The Vicki Petticoat, I came across Japanese Plum Wine. It’s a lovely cocktail ingredient, so I’ve been working on how to fit it into another drink.
Now if you are a regular reader of this blog (and if so, hello, pull up a chair), then you’ll know that I love the old school process of making cocktails. As I’ve said before, they’re classics for a reason.
But, even I like to mix up a classic now and again.
Playing around with a few things, I eventually fell into boulevardier territory, which has always been a favourite of mine. A bit of experimentation led to me swapping out the vermouth for the plum wine, and lo and behold the Lost in Translation was born…
- 60ml Rye whisky (I went for Rittenhouse Rye)
- 60ml Japanese plum wine
- 30ml Campari
- Slice of orange peel for garnish
Prepare your old fashioned glass with a large ice cube.
Add all ingredients (apart from the orange peel) into a separate mixing glass with plenty of ice.
Stir gently for 30 seconds.
Strain your drink into your glass.
Give your orange peel a little twist to release some of the orange oil over your drink.
Add your peel to the drink as a garnish, and enjoy.
A product of 1974 Mancunia, Mark travelled around Europe and America before returning – hungry and thirsty.
A frequenter of Glasgow’s many restaurants, bars and taverns, Mark can also often be found at home dabbling with homemade cocktails.
There are rumours that these drinks may have caused random bouts of narcolepsy and memory loss, but to date, there have been no recorded fatalities.