Sparkling saké lightens up this fruit- and spice-driven flute.
1/2 oz. ginger liqueur
1/2 oz. plum wine (Carducci and Tanguay use Gekkeikan)
1 oz. passion fruit purée
2 1/2 oz. sparkling saké (Carducci and Tanguay use Zipang)
Tools: shaker, strainer, barspoon
Garnish: candied ginger slice
Combine all ingredients, except sparkling saké and shake with ice. Strain into a chilled glass, top with sparkling saké and garnish.
Tad Carducci and Paul Tanguay, Tippling Bros.