Recipe by Travis Reel
2 oz. BULLDOG GIN
1/2 oz. Kinsen Original Plum Wine
1/4 oz. Fresh Lemon Juice
10 Pink Peppercorns
15 Edible Orchid Petals
4 oz. Fever Tree Tonic
Peeled Lemongrass Hearts for Garnish
1 Edible Orchid
Combine Bulldog Gin, plum wine, lemon juice, pink peppercorns and orchid petals in mixing glass. Shake with ice and double strain into Copa glass. Add lemongrass heart garnish. Fill glass with ice and top with edible orchid.
My goal was to try and capture what Japanese Metropolitan nightlife was like for me when I visited Tokyo.