Tokyo

• 2 plums
• 45 ml choya plum wine
• 10 ml belvedere vodka
• 5 ml sake
• 10 ml Midori melon liqueur
• 25 ml lemon juice
• 5 ml sugar syrup
• creme de cassis (To Float)

1. Fill an old fashioned glass with ice.
2. Muddle the plums in a shaker.
3. Add all ingredients except the creme de mure.
4. Shake and strain into the glass.
5. Float the creme de mure on top.
6. There's no need to garnish.

plums, plum wine, belvedere vodka, sake, liqueur, lemon juice, sugar syrup, creme

Taken from www.food.com/recipe/tokyo-255525 (may not work)