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Different flavors in squeeze bottles, cocktail jiggers, and cocktail shakers line the bar and are readily available for quick drink making. Phong measured out two types of orange-colored liquids and poured them into the shaker. I believe one was an orange syrup and another was orange juice at about 1 1/2 ounces each. After a quick swirl in the cocktail shaker, he added a few spoonfuls of yuzu (a syrupy, marmalade-like concoction) into the mixture directly from the jar. He then poured the mixture into an empty cup and topped it with ice.