Kyoto Blossom

Ingrédients

• 60 ml Ki No Bi Gin
• 20 ml Yuzu juice
• 15 ml Honey syrup (1:1 honey to water)
• 10 ml Sake
• 2 dashes Angostura bitters

Préparation

1. Fill a cocktail shaker with ice
2. Add the Ki No Bi Gin, yuzu juice, honey syrup, and sake
3. Shake vigorously for 10-15 seconds
4. Double strain the mixture into a chilled coupe glass
5. Add 2 dashes of Angostura bitters

Coupe glass, garnished with a delicate edible flower (such as a sakura blossom or lavender sprig) placed gently on the surface of the drink