YUZU MAI TAI

INGREDIENTS
Île Four Yuzu-Almond Espuma (see recipe below)
3 cl dark Rhum
3 cl white Rhum (aged)
3 cl Jamaican Rhum
1 cl Lemon juice
1,5 cl Dry Orange Curaçao

METHOD
Combine all ingredients in a Shaker and shake well. Pour onto ice cubes in a tumbler and top with the homemade Almond-Île Four Yuzu Espuma

YUZU ESPUMA
30cl Île Four Yuzu Sake
20cl Almond syrup
2-3 Eggwhites

Add all ingredients into a siphon, add 2 gas capsules and shake; refrigerate for 2-3h until ready to use

Cocktail created by: Michael Hanke, Le Croco Bleu, Berlin