Panyo Panyo

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1 ½ oz. Capurro Pisco Moscatel
½ oz. Martini Ambratto vermouth
1 ½ oz. Sweetened rice milk (16 oz. of 1:1 simple syrup for every 32 oz. of rice milk)
½ oz. Chamomile tea
½ oz. Lemon
2 dashes Regan’s orange bitters

Combine ingredients and shake. Double strain into clay cup, garnish with edible viola.

The mixologists at Kaiyo in San Francisco created this recipe.

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