Arashiyama Bamboo

1 bottle 750ml vermouth to 12 oz organic coconut oil from Trader Joe's. Make sure the oil is melted before infusing. Let sit for 24 hours, then put into a freezer til the fat freezes. Remove fat solids and strain the rest with a coffee filter.

Warm 8 oz Shochu over the stove (but not boiling), add 2-3 small pandan leaves. After 2 minutes, take it off the stove and let it steep for another 5-10 minutes.

It should be very aromatic, nutty and earthy to taste but should not be bitter. If it is bitter, it has been steeped for too long.

Add all ingredients in a mixing glass with ice, stir and pour into a chilled glass.