TOKYO TONIC

4 Posted by - May 30, 2015 - 25 FINALISTS

TOKYO TONIC
Recipe by Travis Reel

INGREDIENTS:

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

PREPARATION:

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.

GLASSWARE:

Copa Goblet

INSPIRATION:

My goal was to try and capture what Japanese Metropolitan nightlife was like for me when I visited Tokyo.

Comments

comments

Advertisement