Ricky Liau represented Hong Kong at the World Class Bartender of the Year final, 2013.
Ingredients
Method
Put all the ingredients into a shaker. First dry shake, then shake with ice.
Strain into a tear glass. Garnish with a few mint sprigs.
Recipe courtesy of: Ricky Liau, Mamoz, Hong Kong. Ricky Liau represented Hong Kong at the World Class Bartender of the Year final, 2013.
Note: Contains 22 grams of alcohol per serve
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