Sansho Martini
by Ryan Chetiyawardana
London, United Kingdom
40ml Mugi Shochu (Barley), Iichiko Saiten, Oita
10ml St. Germain
15ml Tio Pepe
3 dashes Cornish Pastis
1 stem Kinome Leaf
Muddle kinome leaf in the bottom of the mixing glass. Add all other ingredients and stir over ice. Double strain into a chilled martini glass and garnish with a stem of kinome leaf.
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