Kanpai Matsuyama

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1 ½ oz. Momokawa Saké Silver
½ oz. Luxardo Maraschino liqueur
½ oz. Homemade pistachio syrup
⅓ oz. Fresh lemon juice
1/6 oz. Egg whites
3 drops Peach bitters
Matcha powder 

In a shaker, combine all of the ingredients except for the matcha powder. Shake well for 12 seconds, then fill the shaker with ice cubes and shake again Strain into rocks glass with ice. Garnish with slices of dried orange and lime and some fresh mint leaves.

The mixologists at Nikki Beach Saint Barth created this recipe.

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