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Recipe Detail Page
Jasmine Shocker
Early Summer 2009
Next time you brew a pot of jasmine tea, strain the tea from the leaves quite quickly and chill the tea in the fridge. Add equal parts of the cold tea and shochu to a cocktail shaker half-filled with ice, with or without a dash of runny honey. Shake well and strain into a Martini glass. Garnish with a jasmine blossom.