Far East Side
Kenta Goto, of acclaimed Bar Goto on New York City’s Lower East Side, relied on his upbringing in Tokyo to inspire this saké and Tequila cocktail.
- 2 shiso leaves, muddled
- 2 ounces Junmai saké
- ⅔ ounce St-Germain
- ½ ounce blanco Tequila
- 1 teaspoon lemon juice
- 2 dashes Yuzu bitters
Muddle shiso leaves in a mixing glass. Add remaining ingredients with ice, and stir. Double-strain into a cocktail glass.
Vataj has written about wine and food, among other topics, for various publications for more than a decade, including The New York Post and Life & Style. At W.E., she manages all digital editorial content, including video and podcast production. She’s also an adjunct professor at a college in NY, where she teaches journalism. She has a Masters of Fine Arts from Sarah Lawrence College and a Level 3 Advanced Wine & Spirits Education Trust certification from the International Wine Center.
Email: mvataj@wineenthusiast.net.