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.
www.theforestfeast.com
Ingredients
Sho Chiku Bai Nigori Silky Mild | 2.5 oz |
Lemon Juice | 0.6 oz |
Grenadine | 0.4 oz |
Lemon | 1 |
Directions
Shake and double strain into a chilled cocktail glass |