The photo & recipe was created by Amy Traynor / Moody Mixologist for Takara Sake USA.
|Sho Chiku Bai SHO Ginjo Nigori||2.5 oz|
|Lime Juice||1 oz|
|Coconut Milk||0.5 oz|
|Honey Syrup||0.5 oz|
|Coconut Cream||0.25 oz|
Shake & Strain
|Shake all ingredients with ice and strain into a rocks glass filled with crushed ice. Garnish with edible flowers.|