The photo & recipe by Amy Traynor for Takara Sake USA.
Amy Traynor is a cocktail recipe developer and photographer based in New Hampshire, USA
Moodymixologist.com
Main Ingredients
Yokaichi Mugi (Barley) Shochu, hibiscus-infused* | 2.5 oz |
Takara Plum | 1.0 oz |
Lemon Juice | 1.0 oz |
Amaretto | 0.5 oz |
Shake and Strain
Shake all ingredients with ice and strain into an ice-filled glass. Garnish with a lemon twist. |
* Yokaichi Mugi Shochu with a small amount of hibiscus tea - just enough to give it some of that tart, berry-like flavor, but without overpowering the flavor of the shochu. |