P*ong • New York CityMixologist 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

Yvan-David Lemoine

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Recipe Summary

Yield:
makes 1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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