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Atsushi Suzuki’s recipe, good for 5 oz: mix 0.3 oz of sugar syrup, 0.75 oz of lemon juice, 0.75 oz of almond milk, and 1 oz of coconut water. Add 0.75 oz each of yogurt and fennel-mint rum and stir until uniform. Then filter the mixture into a separate container several times until it becomes clear.