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Recipe: Chris Lane, Ramen Shop, Oakland

Photo: Becca Wyant

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Grass Cutter

1 3/4 oz St. George California Shochu

1/4 oz St. George Terroir Gin

3/4 oz fresh lemon juice

1/2 oz pineapple juice

1/2 oz orgeat, like Small Hand Foods

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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Dry Terroir Martini

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