Bartender Jake Tarr of Oh, Darling! | Baltimore, MD
Yield: 1 cocktail
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
1 ounce blanco tequila
1¼ ounces red rice sake
½ ounce lemongrass shochu
Lemon peel
In a mixing glass with ice, combine tequila, sake, and shochu. Stir until chilled. Strain into a chilled Nick and Nora glass. Express lemon peel over top.
Umeshu, Vermouth, Red Rice Sake, Koji Sake, Permission-Infused Shochu, Umezu Vinegar, Candy-Striped Beets, Soy Milk Dome | Bartender Timofei Osipenko of Bar Iris
Blanco Tequila, Red Rice Sake, Lemongrass Shochu, Lemon | Bartender Jake Tarr of Oh, Darling!
Junmai Ginjo Sake, Green Apple Verjus, Clarified Apple Juice, Benedictine, Crème de Cassis, Bergamot Bitters | Bartender Lou Charbonneau of Hecate
Junmaishu Sake, Amaro, Umeshu, Seasonal Fruit Syrup, Lemon, Bitters | Bartender Austin Hennelly of Kato
Roku Gin, Apple Brandy, Sake, Dimmi, Lime Juice, Apple Cordial, Fennel, Ginger, Bitters | Bartender Collin Nicholas of Fools and Horses
Sake Vermouth, St. Agrestis Paradiso Aperitivo, Espelette Chile Liqueur, Japanese Bitters | Javelle Taft of Death & Co.
Soju, Vermouth, Banane Du Brésil, Velvet Falernum, Lime | Bartender Jesse Vida of ATOMIX
