Combining the distinctive flavors of cucumber and ginger with the elegance of the Junmai sake, sweetened slightly by a touch of lemon and sugar.
Recipe by Martha Chong
Photo by Erin Gleeson
Erin Gleeson is the New York Times best selling author and artist behind The Forest Feast cookbook series.
|Sho Chiku Bai Classic Junmai Sake||2.5 oz|
|Lemon Juice||0.25 oz|
|Simple Syrup||0.25 oz|
|Muddle the ginger coins|
|Shake and double strain into a chilled cocktail glass|