Add all ingredients in a chilled mule mug, top off with crushed ice and garnish with a dried lemon wheel and mint sprig. Cheers!
*Recipe credits to Bar Vesper Amsterdam
50 ml Union Spice & Sea salt
75 ml Soursop Juice
15 ml Fiery ginger syrup
55 ml Akashi-tai sparkling sake
2 dashes Plum Bitters