Gold Moon Rising

A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.


Serves 1
1¼ oz (37 ml) Moonlight Premium Shochu infused with toasted sesame seeds*
½ oz (15 ml) Bols Apricot Brandy
¼ oz (7 ml) Martini Bianco Vermouth
2 to 3 dashes Cardamom bitters
sour peach candy, for garnish


  1. *Add 1 heaping tablespoon of toasted sesame seeds to a full 1 x 750 ml bottle of Shochu. Refrigerate overnight, then strain before serving.
  2. In a mixing glass over ice, stir together sesame-infused Shochu, apricot liqueur and vermouth. Strain into a small coupe or Nic & Nora glass and garnish with a skewered sour peach candy.
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