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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