Ingredients
- 50 mlYuzu Curaçao liqueur
- 10 mlPineapple rum
- 30 mlPineapple juice
- 22.5 mlCoconut water
- 10 mlLemon juice
- 7.5 mlSugar syrup (2:1)
- 7.5 mlEgg white (pasteurised)
Method
- 1Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
- 2Prepare garnish of mint sprigs.
- 3SHAKE all ingredients with ice and strain back into shaker.
- 4DRY SHAKE (without ice) to emulsify.
- 5FINE STRAIN into chilled glass.
- 6Garnish with mint sprigs bouquet.
Styles
Aperitivo/aperitifDessert cocktailsSours (citrus)
