This structured cocktail pairs the refined profile of SOTO Junmai Daiginjo with the clean bite of blanco tequila. Floral notes of hibiscus and cooling mint are balanced by the sharp acidity of yuzu juice. The result is a balanced, floral expression that offers a bright palate and a smooth finish.
2.5oz SOTO Junmai Daiginjo Sake
.5oz Blanco Tequila
.5oz Hibiscus mint syrup
1/4oz yuzu juice
Shake with ice and strain into a rocks glass over fresh ice
*Can be made without Tequila
Garnish – Mint leaf
Glassware – Coupe Glass or Nic & Nora
Add all ingredients over ice and shake to chill. Strain into a chilled glass.
