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Home > Restaurants > Recipes > The Tao (Yang)

The Tao (Yang)

Provided by: Mixologist Dave Danger
Served at: Kimoto Rooftop Beer Garden
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An Asian citrus twist on a Champagne cocktail.

Ingredients

1/2 oz. Pierre Ferrand Dry Curacao
1/2 oz. yuzu
1/2 oz. persimmon syrup
1 dash Angostura bitters
1/2 oz. Flor de Caña 7 year rum
2 oz. sparkling wine

Instructions

Shake lightly and serve in Champagne flute, top with sparkling wine, and garnish with a rosemary sprig. (Published 2015)