The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.
|Sho Chiku Bai Classic Junmai||2 oz|
|White Rum||1 oz|
|Les Reserves d'Arton Creme de Peche||0.5 oz|
|Sfumato Amaro||1 barspoon|
|Yuzu Bitters||3 dashes|
|Torched Peach Slice||For Garnish|
|Steep the entire drink in oolong tea for 30 minutes. Chill and ready to pour. Serve with some lemon shortbread cookies.|