1 ounce Campari
1 ounce Yamazaki Hibiki whisky
½ ounce Clement Creole Shrubb
1 dash Bittermens Burlesque bitters
2 ounces Hana Hou Hou Shu sparkling sake
Combine the Camarpi, whisky, Creole Shrubb, and bitters with ice and stir. Top off with sparkling sake. Garnish with a tiger orchid.