A flight of seven small cocktails in March began with Yamamoto vigorously muddling hassaku, a nubbly skinned Japanese citrus in the orange family, and pairing it with Marc de Champagne, a French distillate that's in the same arena as Italian grappa.
The day's creations also included juiced kiwi coupled with soju and sprinkled with matcha, followed by a combination that ended up being the first one I mentioned most to people when describing the whole experience: pureed Momotaro tomatoes spiked with Laphroaig and sharpened with shiso.
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