 | The Shogun1 drink Adam Welch, Geyserville Gun Club Bar & Lounge |
| • | 1 1/2 oz. Charbay Green Tea Vodka |
| • | 1/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed |
| • | 1 bar spoon of The Perfect Purée Coconut Puree, thawed |
| • | 1/2 oz. saké |
| • | 1/2 oz. pineapple sage syrup |
| • | 3/4 oz. lime juice |
| • | 1/2 oz. egg white |
| Method: | |
| Combine ingredients with ice, shake and strain into glass. Garnish with matcha tea and matcha shiso salt. | |
