Calavera Pearl

Ingredients

• 1 oz tequila blanco (we used Lunazul)
• .5 oz Grand Marnier orange liqueur (or similar)
• 2 oz Momokawa Pearl Nigori saké
• 1 oz cinnamon vanilla syrup
• Cinnamon stick for garnish

How to Make

1. Ahead of time, prepare your syrup. Combine 1 cup sugar and 1 cup water in a pot on the stove over medium-high heat. Stir occasionally until boiling. Then, reduce heat to a simmer and add 2 cinnamon sticks. Simmer for about 10 minutes. Then, turn off the heat and stir in 1 tsp of vanilla extract. Allow to sit on the stove for another 10 minutes, or until relatively cooled. This syrup can be stored in an airtight container in the fridge for up to a week. Skip if you’d like to use a store-bought syrup.
2. Combine tequila, orange liqueur, saké and syrup in a shaker with ice. Shake very well.
3. Strain into a rocks glass with fresh ice. Garnish with a cinnamon stick.