Kyoto Gardens by Jake Coventry from the Zelman Meats (London)
Ingredients
25ml London Dry Gin
15ml Rinquinquin
10ml Yuzu Liqueur
20ml Bergamot Puree (boiron)
15ml Cold Brew Green Tea Syrup (recipe below)
Preparation
Add all ingredients to cocktail shaker and shake. Fine strain into a chilled coupette glass.
Note :
Because all drinks in a nice coupette glass look beautiful and classy already there is no added garnish.
Cold brew green tea syrup recipe.
Add 9g or loose leaf green tea to 200ml of cold water and leave to steep for 1 hour. After strain off tea and weigh out liquid by grams. And equal measure of caster sugar and mix until sugar has dissolved.
© photo : Zelman Meats
Related products
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.