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Terminal 9 Cocktail

Drink via Will Young - Bar Manager at Beer Baron Santa Rosa in California.


Combine the white whiskey, Cap Corse Blanc, green tea yogurt, lemon juice and orange flower water into a shaker. Fill with ice and shake well. 

Double-strain into a double rocks glass with a king cube.

Garnish with a small pinch of dill in the center of the king cube. 

*Steep 14 grams of Dragon Pearl Jasmine (from Russian River Tea Company) in 500 ml boiling water for 5 minutes. Strain. Add 550 grams of sugar, stir until dissolved. Stir in 500 ml yogurt, date, bottle and keep refrigerated.

Distillery Photo