JAPANESE '75
INGREDIENTS
50ml Elderflower liqueur
15ml Yuzu juice
100ml Saicho Jasmine
GLASS & GARNISH
Serve in a Coupette / Champagne saucer
Garnish with Jasmine flowers
METHOD
Shake elderflower and yuzu with ice, strain into a chilled coupette. Top with the Saicho Jasmine, garnish and serve.
CREATE THIS COCKTAIL WITH SAICHO JASMINE
50ml Elderflower liqueur
15ml Yuzu juice
100ml Saicho Jasmine
GLASS & GARNISH
Serve in a Coupette / Champagne saucer
Garnish with Jasmine flowers
METHOD
Shake elderflower and yuzu with ice, strain into a chilled coupette. Top with the Saicho Jasmine, garnish and serve.
CREATE THIS COCKTAIL WITH SAICHO JASMINE
