1/2 oz Lustau East India Solera Sherry
1/4 oz Yellow Chartreuse
1/4 oz Amaro Montenegro
1 dash Mole Bitters
Stir with ice, strain into a coupe glass, and garnish with a lemon twist.
Two Wednesdays ago, the after party from the Collectif 1806's Athenaeum event ended up at Hojoko. As people were figuring out what to do for dinner, I opted to depart and pay a visit to Tiger Mama down the street. For a first drink, I asked bartender Schuyler Hunton for the Kan Shibuya on the menu that reminded me a little in structure to their Flushing Main Street from the opening menu. Later, bar manager Charles Coykendall stopped by to say hello and explained that the drink was a collaborative effort between Schuyler and himself.