 
                    The Day the Beach Stood Still
Ingredients
- 
3oz Origami White Lotus sake (gently invert and swirl the bottle before pouring)
- 
.5oz lemon juice
- 
.5oz Giffard Banane du Bresil
- 
.5oz Giffard Crème de Cacao
Preparation
- 
In a shaker tin combine the ingredients
- 
Shake and strain to a Collins glass
- 
Fill with crushed ice (if crushed ice is unavailable, pour the ice from the shaker.)
- 
Garnish with a cocktail parasol
By: Merrick Fagan
2nd Place Winner of the 2024 Craft Cocktail Challenge
 
      
      
    
       
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                     
                                    