Stephen Whiteside, Miku & Minami Restaurant Beverage Director, puts a twist on an old company cocktail.
Ingredients
45 ml Yu Nigori sake
20 ml Old Society creme du cassis
15 ml coconut liqueur
10 ml yuzu juice
Method
Shake all items in a martini shaker. Strain into a martini glass that is rimmed with a togarashi-and-sugar mixture.
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