Sleepwalk

PHOTOGRAPHY BY GREG MILANO / DRINK STYLING BY STEPHANIE GREENWOOD — Fall 2018

From consulting bar director Frank Cisneros of Bar Moga in New York

1/2 ounce lime juice
1/2 ounce cream of coconut
1/2 ounce ginger syrup
3/4 ounce Yuzu Omoi (sake infused with yuzu)
1 ounce Mizu lemongrass shochu
rose water
lemon twist for garnish

Whip-shake (shake with only a few chips of ice to aerate) lime juice, cream of coconut, ginger syrup, yuzu sake, and shochu. Pour over crushed ice in a rocks glass. Top with a spritz of rose water and lemon twist.

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