French Samurai

Serve in a

Garnish:

Fresh lemon peel

How to make:

1. Whisk 2 tsp of white miso paste in 15ml of room temperature coconut water until completely dissolved (fine strain through a cheesecloth or sieve for a smoother texture)
2. Add ice to a shaker or mixing glass and add all ingredients, stirring for 15 seconds to chill and lightly dilute
3. Add ice to a rocks glass and double strain cocktail in. Garnish with a fresh lemon peel expressed over the top