 | Slow Boat To Chino1 drink Danny Louie- Chino- San Francisco, CA |
| • | 2 oz. Bombay Sapphire East |
| • | 1 oz. The Perfect Purée Mango Puree, thawed |
| • | 3/4 oz. Lipton Tea |
| • | 3/4 oz. Garam Masala Syrup |
| • | 3/4 oz. lemon juice |
| • | togarashi (garnish) |
| • | toasted nori (garnish) |
| Method: | |
| 1. | Add ingredients in cocktail shaker. Add 5 ice cubes quick shake. Strain into julep cup add crush ice. Sprinkle top with togarashi and toasted nori. Metal straw spoon. |
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