KŌ jito

Ingredients

• 1.5 oz Kō Hana KEA

• 0.75 oz simple syrup

• 6 mint leaves

• half lime, sliced

• 1 oz club soda

Preparation

Muddle limes and mint, Kō Hana KEA, and syrup together. Add ice and top with club soda. Garnish with mint and lime.