The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.
|Kuro Yokaichi||1.5 oz|
|Dry Vermouth||0.5 oz|
|Fresh Lemon Juice||0.5 oz|
|Strawberry and Rhubarb Syrup*||0.5 oz|
|Egg White||a half|
|Add all ingredients to a cocktail shaker with ice, shake til chilled, and strain. Add the drink back to the tin and shake without ice. Pour the drink into a chilled cocktail glass. Garnish with rhubarb ribbons.|
*How to make strawberry and rhubarb syrup
|Add one cup water, one cup fine sugar, 6 strawberries cut in halves, one stalk of rhubarb to a small pot. Boil for 2 minutes and remove the pot from the heat. Let it steep for 20 minuets. Strain.|