The Aves

2 oz Pisco, Porton
1 oz Ponzu
12 oz Teriyaki sauce
12 oz Lemon juice
1 T Roe (Tobiko)
2   Quail egg (Whole and Raw)
1   Green Onion
1 wdg Lemon (Garnish)
Instructions
Shake and strain Pisco, Ponzu, Teriyaki, and fresh lemon juice into a champagne flute. Add Roe, Onion and quail eggs. Garnish with a lemon wedge.
Notes
Cut the ingredients in half and serve as a shooter for the weary...
©2011 Kindred Cocktails
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2 Comments

Zachary Pearson's picture

Curated slightly: Kindred

Curated slightly: Kindred Cocktails assumes fresh juices, as per the Style Guidelines. Also... I'm guessing Teriyaki is Teriyaki Sauce. Are the eggs hard boiled or pickled? Is there a particular kind of roe you prefer? Should the drink be strained before the addition of the roe, onion and eggs?

Thanks,

Zachary