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Kyoto Sour

 

3 oz. junmai sake
2 slices fresh grapefruit
1/2 oz. fresh lemon juice
3/4 oz. agave nectar
1/4 seeded and deveined shishito or Serrano pepper (or 2 dashes green Tabasco)
Ice cubes
Tools: muddler, mixing glass, shaker, strainer
Glass: Old Fashioned
Garnish: mint sprig

Muddle grapefruit and pepper in mixing glass. Add remaining ingredients and shake with ice; strain and pour over fresh ice. Garnish.

 

Paul Tanguay and Tad Carducci, Tippling Bros.

 

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Read Zen and the Art of Sake from the January/February 2009 issue.

 

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