The photo & recipe by Amy Traynor for Takara Sake USA.
Amy Traynor is a cocktail blogger, recipe developer, and author based in New Hampshire.
moodymixologist.com/
Main Ingredients
| Sho Chiku Bai REI Junmai Daiginjo | 3 oz |
| Honeydew Melon Syrup | 0.5 oz |
| Mint Leaves | 8 |
DIRECTIONS
| Add the syrup and mint leaves to a julep cup and gently muddle. Fill the cup with crushed ice and pour the sake over. Stir, then top with more crushed ice. Garnish with mint, melon, and an edible flavor. |
HOW TO MAKE HONEYDEW MELON SYRUP
| Combine approximately 2 parts ripe honeydew melon (cut into small chunks), with 1 part sugar. Toss to coat the melon, then cover & let sit until all of the sugar has dissolved. Strain out the melon chunks and store any leftover syrup in the fridge. |