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GC Butternut Squash Flatbread

Sam Anderson’s “Ikebana” Cocktail

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Sam Anderson’s “Ikebana” Cocktail

10 min
Ingredients
  • 2 oz Ford’s gin
  • 3/4 oz honey syrup
  • 3/4 oz freshly-squeezed Lemon Juice
  • 1/4 Tbsp Yuzu Kosho (a fermented yuzu-chili condiment available at most Asian Markets)
Preparation
1.

Shake all ingredients.

2.

Garnish with shiso, edible pansies, and fennel pollen. Enjoy!

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