Panyo Panyo

1 ½ oz. Capurro Pisco Moscatel
½ oz. Martini Ambratto vermouth
1 ½ oz. Sweetened rice milk (16 oz. of 1:1 simple syrup for every 32 oz. of rice milk)
½ oz. Chamomile tea
½ oz. Lemon
2 dashes Regan’s orange bitters

Combine ingredients and shake. Double strain into clay cup, garnish with edible viola.

The mixologists at Kaiyo in San Francisco created this recipe.

Go to Source
Author: Melissa Dowling {authorlink}