Photo courtesy of Chey Haima
Recipe by Chey Haima of El Gato Gab Gab and Reflections, Vancouver.
INGREDIENTS:
1.5 oz Brij3 Espadin Mezcal
0.5 oz Nakano Shuzo Co’s Citrus Mix Sake
0.75 oz Lillet Blanc
2 tsp Noilly Extra Dry Vermouth
Garnish: Lemon twist
METHOD:
Stir ingredients (except garnish) in a mixing glass with ice until chilled and diluted. Strain into a chilled coupe or martini glass and garnish with a lemon twist. Serves 1.
