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