Earth Angel
by Ben Rojo
New York, NY
45mL Sakura-casked Mugi Shochu (Barley), Mizu no Mai, Saga
90mL charred pineapple and Thai basil water (clarified juice)
5mL kokuto (black sugar) coconut syrup
Combine all ingredients into a cocktail shaker, then add ice. Shake vigorously to combine and aerate before straining into a chilled cocktail glass. Garnish with a small leaf of fresh Thai basil.
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