Spring in Tokyo

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

From lead mixologist Katsuaki Asai of Azabu in Miami Beach, Miami

1-1/2 ounces lemongrass shochu
1/2 ounce umeshu Japanese liqueur
3/4 ounce yuzu juice
1/4 ounce simple syrup
1 egg white
matcha tea powder for garnish
small edible flower for garnish

Shake shochu, umeshu, yuzu juice, and simple syrup together with ice. Strain onto a sphere or large square of ice in a rocks glass. In a cocktail shaker, shake egg white without ice until frothy. Top the drink with the egg white foam and garnish it with matcha tea powder and an edible flower.

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