Sam Treadway created “La Geisha” – the most popular cocktail in the Lobby Bar at the Waikiki Edition hotel in Honolulu – by combining fruit, Asian alcohols, and French liqueurs. Here’s his recipe:
1 ounce TY KU Soju (a rice-based Korean spirit)
1/2 ounce St-Germain
1/2 ounce fresh guava juice
1/4 ounce Green Chartreuse
Hou Hou Shu Sparkling Sake
Muddle one strawberry in mixing glass. Slice remaining strawberry and set aside. Add all the liquids except sparkling sake. Shake well with ice. Double-strain into a champagne flute. Top with sparkling sake. Garnish with a slice of strawberry.