Banzai Bird


2 oz. Hardy VSOP Cognac
½ oz. Kai Lemongrass Ginger Shochu
½ oz. Fratello Hazelnut Liqueur
½ oz. Orgeat Syrup
3 dashes of Angostura bitters
Sansho powder or fresh ground ginger


Fill one mixing glass half full with ice. Add Hardy VSOP Cognac and Orgeat syrup. Fill another mixing glass with Kai Lemongrass Ginger Shochu and Fratello. Stir both glasses well. Add Kai/Fratello mix to first mixing glass, then add bitters to entire mix. Stir well again. Strain entire mix into a chilled cocktail glass. Sprinkle sansho powder or ground ginger on top lightly. Twist a lemon peel over the top of the drink and then drop it in as a garnish.