Celestial Pilgrimage
Ingredients
- 60 mlSanta Maria Crystal Rum
- 20 mlyuzu juice
- 15 mlsake
- 10 mlwhite miso syrup
- 5 mlbutterfly pea flower tea (cooled)
- 2 dashescardamom bitters
- 1egg white
- Pinchsea salt
Method
- Prepare white miso syrup by whisking equal parts white miso paste and warm water, then strain and cool completely
- Brew butterfly pea flower tea with hot water, steep for 3 minutes, then strain and cool
- Add Santa Maria Crystal Rum, yuzu juice, sake, white miso syrup, butterfly pea flower tea, cardamom bitters, and egg white to a cocktail shaker without ice
- Dry shake vigorously for 10 seconds to emulsify the egg white
- Add ice to the shaker and shake for 12 seconds until thoroughly chilled
- Fine strain into the prepared glass using a Hawthorne and fine mesh strainer
- Allow the foam to settle for 15 seconds before final presentation
To serve
Serve in a chilled coupe glass
Garnishdehydrated yuzu wheel placed horizontally on the surface of the foam, matcha powder dusted lightly on the foam using a fine sieve, edible gold leaf on the rim