A refreshing, fruit-forward riff on a Sour/Beer cocktail that links Japanese spirits with the mulberries used to feed silkworms 🍹🫐 🥧 The blended Japanese malt and grain whisky contribute notes of honey, vanilla custard that work nicely with the jammy notes in the mulberries, blueberries, and berry-forward sour beer. The cinnamon syrup adds a hint of complementary baking spice to evoke memories of a nice slice of pie and is boosted by the floral and berry notes in the Creme Yvette while the fresh lemon juice works with the sour notes in the beer to brighten and balance the drink Muddle 3 mulberries and a few blueberries in .5 oz Cinnamon Bark Syrup* Add: 1 oz Japanese Blended Malt Whisky (Suntory Toki is a nice option) .5 oz Japanese Grain Whisky (Nikka Coffey Grain; notes of vanilla custard; Scottish grain whisky is probably the closest sub) .75 oz Fresh Lemon Juice .25 oz Creme Yvette (French liqueur that blends berries and violet petals) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 1.5 oz of berry-forward sour beer (pictured is Great Notion’s Onyx Eye with blackberry, black currant, elderberry) and garnish with a lemon twist (being sure to express the essential oils from the peel over the drink before adding) *Cinnamon Bark Syrup: crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water and stir until sugar has dissolved on medium-low heat; simmer 5 minutes before straining