Bonsai

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Bonsai ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Fino Sherry	45 ml	4.5 cl	1.5 oz	4.5 parts
Plum wine	25 ml	2.5 cl	0.8 oz	2.5 parts
Chile liqueur	15 ml	1.5 cl	0.5 oz	1.5 parts
Palo Cortado Sherry	10 ml	1 cl	0.3 oz	1 part
Absinthe	2 dash	—	—	—
Orange	1 piece	—	—	—

Garnish: Exactly one very short narrow orange zest twist at the rim

1. 01

   Pre-chill one clear coupe and cut exactly one very short narrow orange zest twist.

2. 02

   Measure the fino sherry, umeshu, chile liqueur, palo cortado sherry, and two restrained dashes of absinthe into a mixing glass.

3. 03

   Fill the mixing glass about three-quarters full with solid cold ice.

4. 04

   Stir smoothly for 20–25 seconds until the savory amber mixture is very cold and properly diluted.

5. 05

   Fine-strain into the chilled coupe so the surface remains clear and free of ice chips.

6. 06

   Express the single compact orange twist, retain it neatly at the rim, and serve without another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.