Red Devil

from PDT

  • 2 oz. Bols Genever
  • 1 oz. Jujube Tea-Infused Vya Sweet Vermouth
  • 3 slices Dried Persimmon
  • 2 dashes Fee Brothers Whiskey Barrel-Aged Bitters

Add the persimmon and vermouth to a mixing glass and muddle. Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass. Garnish with a cinnamon stick.

Daniel named the drink after team Korea's soccer fan club, the Red Devils. According to Eun, the interplay between Korean tea and Dutch gin mirrors the influence of the Dutch coaching staff on the 2002 Korean World Cup soccer team. —Daniel Eun, Fall 2008