A luxuriously smooth and tropical cocktail that combines coconut with herbal green tea. This full-bodied SOTO cocktail delivers a beautifully balanced spa-like experience with a long, satisfying finish.
3oz SOTO Junmai sake (Cucumber infused)
.5oz verjus or squeeze of lemon
.25oz ginger syrup or ginger liqueur
2 dashes Angostura bitters
1oz sparkling wine
Garnish – Cucumber slice
Glassware – Champagne Flute or Highball
Add all ingredients except sparkling wine to a mixing glass over ice and stir well to chill. Strain into a flute and top with sparkling wine. This can also be made directly in a highball glass or SOTO Junmai can over ice, stir to combine and topped with sparkling wine.
while we prefer this cocktail with SOTO Junmai, any of our expressions would taste equally delicious.
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