Murasaki Geisha Cocktail by Ikaika Villa
1 oz. Bombay Sapphire
1 oz. unfiltered sake (Zekingori)
1 /2 oz. simple syrup
½ oz. Chambord
1 tsp. fresh mixed berries (blackberries, cranberries and raspberries)
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Shake with a few cubes of ice and pour into a champagne flute.
Rinse shaker and add Bombay, sake, simple syrup and a few more cubes of ice. Shake well and pour over the Chambord and berry mixture to create a layering effect.
Garnish with an orchid flower.
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