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.
