2.5 cl Gin 1.5 cl Sakura Vermouth 1 cl Lacto Strawberry Vermouth 1.5 cl Tomato Water 1.5 cl Clarified Strawberry 1 cl Campari 0.5 cl Distilled Tabasco Method: Build Garnish: None…
Browsing Tag
Atsushi
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6 cl Kinako infused Bourbon 2 bsp Kokuto Sugar from Timeless Chocolate 4 drops Yomogi Bitters Method: Build Garnish: Sustainable Cherry Chocolate Image: ©The Bellwood Go to Atsushi’s portrait…
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My Life I began bartending in Tokyo, Japan when I was eighteen. After six years of working in several renowned Tokyo bars, it was time for something more, so I packed…
