Yucatan Meets Kagoshima
- 30 ml Junmai Sake
- 10 ml Espadin Mezcal
- 20 ml fresh lime juice
- 3 dashes of Lavender Bitters
- 20 ml vetiver syrup*
- Egg white
Glass: coupette glass | Garnish: lavender twig
Pour ingredients into the shaker and shake on ice. Then strain into the glass and garnish with a lavender twig.
*vetiver syrup: botanical fusion extract from the vetiver.
By Arnd Henning Heissen, The Curtain Club, Berlin, Germany