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The Road to Hana

Servings: 1


Main Ingredients

Sho Chiku Bai Organic Nama2.5 oz
Lemon Juice0.75 oz
Ancho Chile Syrup0.5 oz
Clear Tomato Water1 oz
Maldon Salt1 pinch
Mezcal MistTo Finish
Sage and Blistered TomatoesFor Garnish



  1. Combine first five ingredients, stir, and strain. Add mezcal mist to finish and sage and blistered tomatoes for garnish.

  2. To make tomato water, you may blend or cook it and add your favorite herbs to the mixture such as sage, rosemary, thyme, basil, etc. Make sure to let it drip through a cheesecloth in the fridge overnight. The water will look more yellow than red/orange-y.

The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay

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