INGREDIENTS 2 cl Île Four Premium Sake 1 cl Île Four Yuzu 1 cl Gin top-off with Île Four Sparkling Sake or with Champagne Nashi pear (Japanese pear)
METHOD First, shake Sake, Yuzu Sake and Gin and then let it steep for 10 minutes with several pieces of Japanese Nashi pear (to absorb the sweetness of the pear). Finally, top-off with about 6cl of Champagne
Cocktail created by: Michael Hanke, Le Croco Bleu, Berlin
Fotos: Bernd BlumrichCocktail created by: Michael Hanke, Le Croco Bleu, Berlin
