SPARKLING SUGARPLUM BY TAD CARDUCCI
• 2½ parts Zipang Sparkling Sake
• ½ part Gekkeikan Plum Wine
• ½ part ginger liqueur
• 1 part passion fruit nectar
Shake Gekkeikan Plum Wine, ginger liqueur and passion fruit nectar over ice.
Strain into a champagne flute.
Top with chilled Zipang Sparkling Sake and stir gently. Garnish with a candied ginger slice.
Recipe courtesy of Sidney Frank Importing Co., Inc.