The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.
thetipsymuse.com
Main Ingredients
| 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 |
Directions
| Steep the entire drink in oolong tea for 30 minutes. Chill and ready to pour. Serve with some lemon shortbread cookies. |