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Crepusculo

Served at: wd~50

Photo by Danny Kim
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Ingredients

1 1/2 oz. Macchu Pisco "La Diablada" pisco
1 oz. Tedorigawa Yamahai Daiginjo sake (or any medium-weight dry jumai ginjo sake)
1/2 oz. Dolin blanc vermouth
1/2 oz. crème de violette

Instructions

In a mixing glass, combine 1 1/2 oz. Macchu Pisco "La Diablada" pisco, 1 oz. Tedorigawa Yamahai Daiginjo sake (or any medium-weight dry jumai ginjo sake), 1/2 oz. each Dolin blanc vermouth and crème de violette. Add ice and let stand 15 seconds, stir 10 seconds, and strain into a chilled rocks glass. Garnish with a flamed lemon peel. (Published 2011)
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