The Kanoshizuku Reverie

Ingredients

• 45 ml Yomeishu Seizo Kanoshizuku Gin
• 20 ml Sake (premium junmai daiginjo)
• 15 ml Fresh yuzu juice
• 10 ml Honey syrup (1:1 ratio)
• 5 ml Dry vermouth
• 2 dashes Angostura bitters
• 1 dash Yuzu bitters

Method

1. Fill a mixing glass with ice and chill for 30 seconds
2. Add the Kanoshizuku Gin, sake, fresh yuzu juice, honey syrup, dry vermouth, Angostura bitters, and yuzu bitters
3. Stir continuously for 20 seconds until the mixture is properly chilled and diluted
4. Strain through a fine mesh strainer into the prepared glass
5. Express the oils from a yuzu peel over the surface

Serve in a chilled coupe glass with a thin, hand-cut yuzu peel twist (approximately 5cm long) placed delicately across the rim and a single edible gold leaf floated on the surface of the cocktail