A favorite restaurant of ours is Tusk - a "seasonally aggressive," Mediterranean inspired restaurant in Portland, Oregon, that makes the most beautiful works of art (dishes) out of vegetables anyone has ever seen. They also happen to have a kickn' bar program - and a solid Mizuba cocktail to boot! 

If you can't travel to Portland (but you should, just to eat at this restaurant!), here is the special Mizuba cocktail recipe that you can make at home, thanks to resident mixologist Lily Jac Sherburne. Enjoy "The Diving Bell." 

Diving Bell Mizuba Cocktail

Ingredients

1.5 oz Hayman's Old Tom Gin

1.25 oz Macchu Pisco

1 oz honey syrup

.5 tsp culinary organic culinary matcha

10 drops orange blossom water

heavy cream

Method

Shake gin, Pisco, matcha & honey with ice 

Double strain over a large ice cube

Add ten drops of orange blossom into heavy cream, and shake until slightly thick (not as thick as whipped cream). 

Pour thickened cream on the cocktail. 

Add a pinch of matcha or complimentary spice if you're feeling fancy-free!

Sit back, relax, and enjoy!