Flying Dragon
Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne
Bartender Matthew Watkins of The Deer and the Dove | Decatur, GA
Yield: 1 cocktail
Adapted by StarChefs | april 2023
INGREDIENTS
Trifoliate Orange Shrub:
Trifoliate oranges, zested and quartered
Sugar
Champagne vinegar
To Assemble and Serve:
2 ounces Horyzon koji rice spirit
½ ounce lime juice
½ ounce Cocchi Americano Rosa
4 dashes Herbsaint
2 ounces Champagne
Marigold flower
METHOD
For the Trifoliate Orange Shrub:
In a saucepan over medium heat, add equal parts orange zest, oranges, sugar, and water. Bring to a boil. Remove from heat and let sit at room temperature overnight. The next day, strain and stir in 1 part vinegar to 3 parts syrup. Bottle and reserve.
To Assemble and Serve:
In a shaker with ice, add rice spirit, lime juice, the aperitif, the liqueur, and 1 ounce Trifoliate Orange Shrub; shake. Strain into a champagne flute and top with Champagne. Garnish with a marigold flower.
