The Italian Geisha

Adapted by StarChefs.com
Yield: 1 cocktail

INGREDIENTS:

1 ounce Campari
1 ounce Yamazaki Hibiki whisky
½ ounce Clement Creole Shrubb
1 dash Bittermens Burlesque bitters
2 ounces Hana Hou Hou Shu sparkling sake
Tiger orchid

METHOD:

Combine the Camarpi, whisky, Creole Shrubb, and bitters with ice and stir. Top off with sparkling sake. Garnish with a tiger orchid.

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