Preparation Time: 2 minutes
I had this drink for the first time at my favorite speak easy bar in NYC – Angel’s Share and completely fell in love with it. I regularly drag my friends to this downtown bar to get the cocktail. One of the times I was seated at the bar and could have a conversation with the bartender. He told me the key ingredients to this cocktail – Shochu, yuzu and agave nectar. At Angel’s share they also finish the drink off with a shiso leaf. It’s tough to find so my recipe here doesn’t have one. This is my take on the Flirtibird!
- 2 oz barley Shochu
- 1 ½ oz yuzu juice
- 1 oz agave nectar
- plum salt
Fill a shaker halfway with ice. Add all the other ingredients and shake vigorously for about 20 seconds. Strain into a ceramic cup with a plum salt rim.
Tip – The trick to getting a perfect salt rim is to place the glass in the freezer for about 5 min. When you take it out the moisture evenly settles on the rim allowing you to dip the glass in salt on a plate and holds on evenly.
One thought on “Flirtibird Cocktail”
Looks beautiful, can’t wait to try it! Just curious, what kind of ice is that in the last photo on the plate? It really ties the look together.