Palace Prime

Tokyo Iced-Tiki

Todd Walker + Ashley Lynn

roku gin | coconut oil washed midori | sun-soaked green tea infused salers | orgeat honey | citrus | orange bitters | coconut puree

3/4oz Lime & Lemon Juice (50:50)
1/4oz Orgeat & Honey Mix (2:1)
1/2oz Coconut Oil washed Midori
1 Bar Spoon of Giffard Apricot
1oz Sun Soaked Green Tea infused Saler’s
1oz Roku Gin
1/2oz Coconut Cream
2 Dashes Orange Bitters
Garnish: Shisho Leaf and Sesame Twill

Coconut Oil washed Midori: Vacuum seal Midori and coconut oil (4:1) and sous-vide at 150 degrees for 6 hours. Place in the freezer overnight. Double strain using coffee filters.
Sun-Soaked Green Tea infused Saler’s: Add 20 grams of green tea to a bottle of Saler’s and let sit in the sun (6 hours+). Double strain and rebottle.

Directions: Combine all listed ingredients and dry shake. In a hurricane glass, fill to the top with crushed ice and add contents from the shaker. Garnish with Shisho Leaf and Sesame Twill. Enjoy!