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Frequently paired with
The best thing to pair and share with HI HIMIKA
Ingredients
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Cocktail
Tea (makes 4 oz chilled; use remainder for multiple cocktails)
Honey Syrup (makes ~4 oz)
Method
Tea
Steep jasmine green tea: place tea bag or 1 tsp loose leaf in 4 oz hot water (about 175°F / 80°C). Steep 2–3 minutes for a bright, floral infusion. Remove tea and chill until cold (ideally in an ice bath or refrigerated). You need 2 oz per cocktail; any extra can be refrigerated up to 2 days.
Honey Syrup
Cocktail
Build and shake
Add 2 oz sweet potato shochu, 2 oz chilled jasmine green tea, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz ginger liqueur or ginger syrup, and 1 dash orange bitters into a cocktail shaker. Add a generous handful of ice (about 1 cup).
Shake
Shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted. This chills and lightly dilutes the drink, melding the floral tea with the earthiness of the shochu.
Double strain and serve
Double-strain into a chilled coupe or rocks glass over a large ice cube (for rocks) or serve neat in the coupe. Double-straining removes tea particles and micro-ice shards for a clean texture.
Garnish
Garnish with a jasmine sprig laid across the rim or a thin lemon wheel expressed over the drink and dropped in. Serve immediately.