-2 oz. Red Pineau des Charentes
-0.4 oz. Japanese whisky
-1/4 Yuzu lemon
-1 Shizo leaf
Crush the lemon with half a Shizo leaf in a teapot strainer. Pour the Pineau and japanese whisky. Let infuse 15mn at room temperature. Pour in a teacup with ice and garnish with the ohter half of the Shizo leaf.