P*ong • New York City
Mixologist Yvan Lemoine, who worked as a pastry chef for years before he stepped behind the bar, creates inspired cocktails like this one—an earthy-fruity combination of South African rooibos tea, the distilled Japanese spirit shochu and blackberries.
Plus: Ultimate Cocktail Guide
1/2 ounce shochu
1 ounce bianco vermouth (sweet white vermouth)
1 1/2 ounces chilled brewed red rooibos tea
1 lemon twist
How to Make It
In a cocktail shaker, muddle 5 berries with the shochu, vermouth and tea. Add ice and stir. Pour through a fine strainer into a chilled coupe. Garnish with the remaining berry and the twist.
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