The Ginza - Edible Rhody
ediblerhody.ediblecommunities.com
Notes from a Wandering Glass After wandering Tokyo’s shimmering Ginza district—part fashion runway, part food shrine—I traveled back home to Rhode Island with a
Ingredients
- 1 oz shochu (barley- or rice-based)
- 1 oz sake (Junmai Ginjo or your favorite light aromatic variety)
- ¾ oz fresh lemon juice
- ½ oz maple syrup
- 1 tsp plum jam, mashed to a pulp (or 1 tablespoon finely minced ripe fresh plum)
- Fresh mint sprig for garnish
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