2 1/2 oz. Iichiko Silhouette shochu
1 oz. saffron and thyme syrup (recipe follows)
1/2 oz. lime juice
Add all ingredients into a shaker with ice. Shake vigorously and strain into rocks glass with fresh ice. Garnish with a thyme sprig.
Saffron and Thyme Syrup:
1 cup simple syrup
3 oz. water
1/2 tsp. saffron
2 sprigs of thyme
Add all ingredients together in a saucepan. Bring to a boil and cook for 10 minutes. Set aside to cool.