Hanamizaké Martini

Ginger Shochu
Written By Chikako Ichihara

Created by Julia Momose, Bar Kumiko, Chicago

Recipe: 

  • 1.25 oz Rihei Ginger Shochu

  • 0.25 oz Hakuto Gin

  • 1.5 oz Hizo Otokoyama Tokubetsu Junmai

  • 0.5 oz Mancino Sakura Vermouth

  • 2 dashes Suze Red Bitters

Method: Stirred and strained over shiozakura in a chilled cocktail glass.

Chikako Ichihara
Previous

Triptych

Next

The Yakuza 7.4