- 6 blackberries
- 1/2 ounce shochu
- 1 ounce bianco vermouth (sweet white vermouth)
- 1 1/2 ounces chilled brewed red rooibos tea
- 1 lemon twist
- 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.