THE HARI HONG KONG SUZIE WONG BY SABRINA CANTINI BUDDEN, SERVED AT ZOKU

HONG KONG, CHINA

Ingredients

• 60ml Johnnie Walker Black Label whisky

• 20ml fresh lemon juice

• 15ml yuzu purée

• 10ml rose syrup

• Angostura bitters

• 2 slices cucumber

• Some Japanese yuzu cider

• Dried rosebuds (for floral tea) and bottle of rose water spray

Method

1. In a cocktail shaker, add lemon juice and cucumber, then muddle

2. Add the whisky, yuzu purée, rose syrup and a dash of Angostura bitters

3. Add ice, and shake until chilled

4. With the help of a hawthorn strainer and a fine strainer, double strain the liquid into a highball glass

5. Drop some ice into the glass and top up the drink with yuzu cider

6. Garnish with a line of crushed rose bud petals on top of the drink

7. To serve, present the cocktail and the rose water to the guest, and spritz the latter over the drink two to three times