This recipe was first featured in our story on Job’s Tears.
75ml Unsweetened peach juice
30ml Honjozo sake
20ml Coix grain syrup*
20ml Kalani coconut liqueur
15ml Lime juice
3ds Peach bitters
Shake all the ingredients together and serve in a highball over ice. Tear up some rose petals and churn into the drink, and garnish with a full petal with 1bsp of pomegranate seeds.
*Stew 500g of Job’s Tears in a litre of water for about 15 minutes. Add 850g of sugar and reduce the solution to about 1 litre.