The Tea Room Sour

Here's the recipe: TEA ROOM SOUR (Created by: @BrianKlemm) 1 oz. (30ml) Cachaça 1 oz. (30ml) Dark Aged Rum ¾ oz. (22ml) Fukamushi & Hojicha syrup ½ oz. (15ml) Aquafaba (Garbanzo bean brine) ¾ oz. (22ml) Lemon Juice Garnish: Raw Fukamushi & Hojicha leaves PREPARATION 1. In a shaker with ice, combine ingredients and shake well. 2. Discard ice and shake once more. 3. Strain mix into serving glass and garnish with raw Fukamushi & Hojicha leaves. Enjoy responsibly! Brand/Media Inquiries: [email protected] MORE TIPSY BARTENDER http://www.TipsyBartender.com Send us booze: Tipsy Bartender 3183 Wilshire Blvd #196K22 Los Angeles, CA 90010
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