Paper Crane: A Paper Plane Cocktail Variation

• 3/4 ozHojicha-infused Japanese whisky
• 3/4 ozMartini Fiero
• 3/4 ozAmaro Nonino
• 1/2 ozfresh lemon juice
• 1/4 ozyuzu syrup
•  ____________________________
•  Hojicha-Infused Whiskey
• 750 mlbottle Japanese whisky (Yvonne's uses Toki)
• 5 tbspHojicha tea leaves
•  ____________________________
•  yuzu syrup
• 1/2 cupyuzu juice
• 1/2 cuppure cane sugar

Preparation

1. 1.

   Combine all of the ingredients in a shaker with ice, shake, and double strain into a chilled coupe. Garnish.

2. 2.

   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.

3. 3.

   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.