30 ml Yuzu infused Sake 

20 ml Yellow Chartreuse

20 ml St Germain

10 ml Acid Solution

10 ml Pastis Henri Baudouin

80 ml Mineral Water

Method :

Blend all the ingredients together, pour in 1L soda bottle and place in fridge.

When it is time to serve, carbonate with the help of a carbonation kit set at 60 psi.

Serve on ice.

Garnish : Some lime zest obtained with a microplane grater.

© Recipe : Ewen LE-BESCONT, Bar Manager

Photo : @guillaumecottancin

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