Fresh, fruity, zesty
A Japanese-style cocktail, with a mix of Umeshu and Hatozaki whisky, finished with sparkling sake. The profile is dry, but full of flavour.
Venue: Opium, Soho London
Menu: ATTIC & ACADEMY
Recipe: Lukas Stafin
Ingredients
35ml Hatozaki blended whisky
25ml Akashi-Tai Umeshu liqueur
30ml Akashi-Tai Junmai Ginjo sparkling sake
10ml Supasawa
10ml Bristol Sugar Syrup
Method
Stirred and topped with sparkling sake