
From Imbibe Magazine·View original →
Combine all of the ingredients in a shaker with ice, shake, and double strain into a chilled coupe. Garnish.
Hojicha-Infused WhiskyMeasure the tea into a container with the whisky. Steep for at least 30 minutes, or up to 2 hours for a richer flavor. Strain through a fine sieve or coffee filter, then carefully pour back into the bottle, preferably using a funnel. Will keep indefinitely if refrigerated.
Yuzu SyrupCombine the ingredients in a blender or stir vigorously until the sugar is dissolved. Will keep for up to 2 weeks in the refrigerator.