Martini

Mugi Shochu (Barley)
Written By Chikako Ichihara

Created by Vlad Novikov, SilverLyan, Washington D.C.

2 oz Sakura Iichiko Saiten

⅔ oz Apple Skin Vermouth

⅔ oz Barley Rooibos

3 dash Pink Peppercorn Orange Bitters

1 dash Saline Solution

Method: Stir and strain into a chilled nick and nora. Express lemon and discard. Garnish with Barley cracker and apple gel.

Chikako Ichihara
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