2 oz. Sake
1 oz. St. Germain elderflower liqueur
½ oz. Coconut and matcha powder syrup
1 whole egg
Add all ingredients to shaker and dry shake to emulsify the egg. Add ice and shake vigorously. Strain into a coupette and add a pinch of matcha powder as a garnish.
The mixologists at St. Germain created this recipe.
