A Pisco Sour variation that incorporates a slight Japanese influence and subs yogurt for the egg white from Leo Robitschek of the NoMad Bar in NYC The Aged cachaca and genever brings a slightly malty and tropical touch to the floral Pisco while the green tea syrup and yogurt improve the aroma, taste, and texture .75 oz Pisco (Acholado or Quebranta varietals are best) .75 oz Genever (older, sweeter style of gin from Holland that also has a malty note) .5 oz Aged Cachaca (Avua Amburana or Novo Fogo barrel aged) .75 oz Fresh Lemon Juice .5 oz Plain Yogurt .5 oz Agave Syrup .25 oz Freshly Brewed Green Tea .25 oz Simple Syrup (can also make a green tea syrup instead of the last two ingredients) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with lime zest