A complex combination of nutty orgeat and citrus, backed by the depth of the barley shochu
(Yokaichi can be substituted with Takara Shochu)
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.
|Yokaichi Mugi (Barley)||2 oz.|
|Yuzu Juice||1/2 oz.|
|Shake and double strain into a chilled cocktail glass, top with cola|