Here’s the recipe:
TEA ROOM SOUR (Created by: @BrianKlemm)
1 oz. (30ml) Cachaça
1 oz. (30ml) Dark Aged Rum
¾ oz. (22ml) Fukamushi & Hojicha syrup
½ oz. (15ml) Aquafaba (Garbanzo bean brine)
¾ oz. (22ml) Lemon Juice
Garnish: Raw Fukamushi & Hojicha leaves
PREPARATION
1. In a shaker with ice, combine ingredients and shake well.
2. Discard ice and shake once more.
3. Strain mix into serving glass and garnish with raw Fukamushi & Hojicha leaves. Enjoy responsibly!
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