Ingredients
- 2 1⁄2 oz Akashi-Tai Junmai Daiginjo Genshu
- 1 oz Tanqueray London Dry Gin
- 1 oz Hayman's London Dry Gin
- 1⁄12 oz Luxardo Maraschino liqueur
- 2 drop Saline solution 4:1
Method
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of fresh cherry blossom (if in season) or skewered Fragata Green Olive.
How to make:
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with cherry blossom or skewered olive.
Install Bartender Blueprint
Get quick access to your cocktail recipes.
×
