Steep jasmine green tea: place tea bag or 1 tsp loose leaf in 4 oz hot water (about 175°F / 80°C). Steep 2–3 minutes for a bright, floral infusion. Remove tea and chill until cold (ideally in an ice bath or refrigerated). You need 2 oz per cocktail; any extra can be refrigerated up to 2 days.

Honey Syrup

Make honey syrup: combine 2 tbsp honey and 2 tbsp hot water and stir until fully dissolved. Cool to room temperature. Measure 0.5 oz syrup per cocktail.

Cocktail

Build and shake

Add 2 oz sweet potato shochu, 2 oz chilled jasmine green tea, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz ginger liqueur or ginger syrup, and 1 dash orange bitters into a cocktail shaker. Add a generous handful of ice (about 1 cup).

Shake

Shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted. This chills and lightly dilutes the drink, melding the floral tea with the earthiness of the shochu.

Double strain and serve

Double-strain into a chilled coupe or rocks glass over a large ice cube (for rocks) or serve neat in the coupe. Double-straining removes tea particles and micro-ice shards for a clean texture.

Garnish

Garnish with a jasmine sprig laid across the rim or a thin lemon wheel expressed over the drink and dropped in. Serve immediately.