The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.
|Yokaichi Mugi (Barley) Shochu||2.0 oz|
|Lemon Juice||0.75 oz|
|Golden Berry Syrup*||0.75 oz|
|Passion Fruit Puree||0.5 oz|
|egg white||a half|
Combine, Shake, & Strain
|Combine all ingredients, shake and strain. Top with angostura bitters. Garnish with a golden berry.|
*Golden Berry Syrup
|Combine water, sugar, and golden berry (1:1:2) in a saucepan over the stove, simmer for 15 minutes over low heat. Take off the stove and steep for another 15 minutes. Strain.|