- 20 mL Beniotome (Gold is what was specified)
- 15 mL Crème de Framboise
- 10 mL Cointreau (Probably can use other white Curaçao)
- 10 mL Grenadine Syrup
- 1 tsp Lemon Juice
Wet the lip of the cocktail glass with a lemon. Place the rest of the ingredients into a shaker, add some ice, and shake vigorously until the shaker is too cold to handle. Strain into the prepped glass. It's a short drink, and the aromatics of the Beniotome seems to have a short shelf life, so enjoy relatively quickly after pouring.
Despite its name, the shōchū itself is quite clear, so the crème de framboise and grenadine syrup add a fantastic red colour, and the shaken Cointreau turns cloudy, turning the ruby-red drink into something less transparent.
I didn't quite like the presentation in the cocktail glass, so into an ice wine glass it went for this shot, with some of its ingredients in the background:
I spent a bit of time before making the drink to set up this shot, as to not make the drink wait too long.