IngredientsIngredients for Mixer (10 Cocktails):
4 grams houjicha leaves
500 ml Junmai saké*
Ingredients for 1 Cocktail:
50 ml hoijicha infused saké
15 ml lychee syrup
5 ml lemon juice
Produced by Marc Matsumoto
To make the infusion, add the houjicha leaves to the saké and let it steep in the refrigerator for 1 day.
When the infusion is ready, strain the mixture through a fine mesh sieve.
To make the cocktail, add the infused saké, lychee syrup and lemon juice to a shaker. Add ice and shake vigorously.
Strain the mixture into a martini glass.
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