Koyo

from PDT

• St. Germain Elderflower Liqueur
• 2 oz. Masumi Okuden Junmai Sake
• .5 oz. Dubonnet Rouge
• .25 oz. Cynar
• .25 oz. Yellow Chartreuse

Stir with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe. Garnish with a lemon twist.

"Koyo," Japanese for colorful leaves, refers to the period when the leaves turn red, orange, yellow, and brown. —Daniel Eun, Fall 2008