| 1 Part 1 Oz 30 Ml 3 Cl | Campari |
| 1 Part 1 Oz 30 Ml 3 Cl | Eoreum-infused Tequila |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Porcini butter-washed Montelobos Espadín Mezcal |
| 2 Part 2 Oz 60 Ml 6 Cl | Korean pear sparkling soda |
| 1 | For the sweet Vermouth infusion, separate watermelon red flesh from white rind. |
| 1 | For the sweet Vermouth infusion, separate watermelon red flesh from white rind. |
| 1 | For the sweet Vermouth infusion, separate watermelon red flesh from white rind. |
| 1 | For the sweet Vermouth infusion, separate watermelon red flesh from white rind. |
| 2 | Dehydrate red flesh at 65°C for 16 hours, then cold-infuse 30 g with Sweet Vermouth in the refrigerator for 24 hours. |
| 2 | Dehydrate red flesh at 65°C for 16 hours, then cold-infuse 30 g with Sweet Vermouth in the refrigerator for 24 hours. |
| 2 | Dehydrate red flesh at 65°C for 16 hours, then cold-infuse 30 g with Sweet Vermouth in the refrigerator for 24 hours. |
| 2 | Dehydrate red flesh at 65°C for 16 hours, then cold-infuse 30 g with Sweet Vermouth in the refrigerator for 24 hours. |
| 3 | Dehydrate white rind at 65°C for 10 hours, then cold-infuse 10 g with Dry Vermouth and yuzu peel in the refrigerator for 6 hours. |
| 3 | Dehydrate white rind at 65°C for 10 hours, then cold-infuse 10 g with Dry Vermouth and yuzu peel in the refrigerator for 6 hours. |
| 3 | Dehydrate white rind at 65°C for 10 hours, then cold-infuse 10 g with Dry Vermouth and yuzu peel in the refrigerator for 6 hours. |
| 3 | Dehydrate white rind at 65°C for 10 hours, then cold-infuse 10 g with Dry Vermouth and yuzu peel in the refrigerator for 6 hours. |
| 4 | Strain both infusions thoroughly, bottle, and store refrigerated at 0–4°C for up to 5 days. |
| 4 | Strain both infusions thoroughly, bottle, and store refrigerated at 0–4°C for up to 5 days. |
| 4 | Strain both infusions thoroughly, bottle, and store refrigerated at 0–4°C for up to 5 days. |
| 4 | Strain both infusions thoroughly, bottle, and store refrigerated at 0–4°C for up to 5 days. |
| 5 | For the Eoreum-infused Tequila, blend lychee flesh, banana, Tequila, Mezcal, Pectinex, and citric acid until fully homogenized. |
| 5 | For the Eoreum-infused Tequila, blend lychee flesh, banana, Tequila, Mezcal, Pectinex, and citric acid until fully homogenized. |
| 5 | For the Eoreum-infused Tequila, blend lychee flesh, banana, Tequila, Mezcal, Pectinex, and citric acid until fully homogenized. |
| 5 | For the Eoreum-infused Tequila, blend lychee flesh, banana, Tequila, Mezcal, Pectinex, and citric acid until fully homogenized. |
| 6 | Pour the mixture into unsweetened banana milk and allow it to clarify and separate for at least 3 hours, preferably overnight. |
| 6 | Pour the mixture into unsweetened banana milk and allow it to clarify and separate for at least 3 hours, preferably overnight. |
| 6 | Pour the mixture into unsweetened banana milk and allow it to clarify and separate for at least 3 hours, preferably overnight. |
| 6 | Pour the mixture into unsweetened banana milk and allow it to clarify and separate for at least 3 hours, preferably overnight. |
| 7 | Filter slowly through a coffee filter until clear, then store refrigerated at 0–4°C for up to 5 days. |
| 7 | Filter slowly through a coffee filter until clear, then store refrigerated at 0–4°C for up to 5 days. |
| 7 | Filter slowly through a coffee filter until clear, then store refrigerated at 0–4°C for up to 5 days. |
| 7 | Filter slowly through a coffee filter until clear, then store refrigerated at 0–4°C for up to 5 days. |
Stir all ingredients with ice in a mixing glass until well chilled, then strain over fresh ice. Top with 60 ml Korean pear sparkling soda and stir gently.
Find out how many bottles you’ll need.
Ho-Long Tea is built on one idea: light gathers people. In Italy, aperitivo and lanterns fill the piazza; in Korea, the Ho-Long lantern did the same. Campari becomes that red light. A Rosita with eoreum-infused tequila, watermelon–yuzu vermouth, and Korean pear sparkling. Not a drink, but a reason to stay.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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