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
| 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 |
| Rhubarb Ribbons | Garnish |
Shake
| 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. |