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Recipe: Chris Lane, Ramen Shop, Oakland
Photo: Noelle Chun
1 3/4 oz St. George California Shochu
1/4 oz St. George Terroir Gin
3/4 oz lemon juice
1/2 oz pineapple juice
1/2 oz Small Hand Foods Orgeat
1/4 oz vanilla syrup
1/4 oz ginger syrup
Shake all ingredients with ice then strain into chilled coupe. Garnish with a few dashes of matcha tea.
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