Man­cino Rickey

A re­fresh­ing, Ja­panese-in­spired tip­ple to wake up your palate be­fore eat­ing. Recipe by Gian­carlo Man­cino, bar and bev­er­age con­sul­tant at ON Din­ing.

Crave - - DRINK - Drink photo Happy Yuen

In­gre­di­ents

25ml Lon­don Dry Big Gin 25ml lime juice

50ml Man­cino Bianco Am­brato Ver­mouth

50ml yuzu liqueur

25ml shiso liqueur

Yuzu liqueur

100ml yuzu purée 50ml sugar syrup 500ml Yoshino­gawa yuzu cit­rus liqueur

Make the yuzu liqueur

Mix the yuzu purée, sugar syrup and yuzu cit­rus liqueur in a glass bot­tle, and set aside.

Make the cock­tail

Place the gin, lime juice, ver­mouth, yuzu liqueur and shiso liqueur in a tum­bler and shake well.

Serve

Strain the cock­tail into a high­ball glass and gar­nish with two shiso leaves.

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