4 cl Nikka Coffey Grain
2 cl Akitora Junmai Sake
2.5 cl Lemon Juice
1.5 cl Yuzu, Green Pepper and Soy Sauce Syrup
3 drops Sichimi Togarashi Tincture
1.5 cl Egg White
Subrecipes
Syrup:
30 cl Yuzu Juice
3 cl Soy Sauce
4 Crushed Green Pepper corns
17 cl Water
500g Sugar
Heat up to 80°C until sugar is fully dissolved.
Sichimi Togarashi:
Use 1 pack (20 g) in 1/2 liter of alcohol and add 1/2 liter of water.
Method: Shaken
Glassware: Ceramic bowl
Garnish: Pink ginger on the side
Image: ©Giovanni Rasoti
No Comments