Getting your player ready...
From “Japanese Cocktails,” by Yuri Kato (Chronicle Books). Makes 1 drink.
Ingredients
6 fresh mint
1 teaspoon gum syrup (available at larger liquor stores, or substitute simple syrup if you can’t find it)
2 ounces Yamakazi 12 year old
1/2 ounce yuzu juice
Fresh mint sprig for garnish
Directions
Muddle mint leaves with gum syrup in a mixing glass. Pour into a short glass with crushed ice. Add whisky and yuzu juice, garnish with a mint sprig and serve.
