La Masquerade by Julien Vezina


Ingredients:

Rince Craigellachie 13

1.50oz junmai sake

1oz elderflower liqueur St-Germain

0.50oz Martini Fiero

0.75oz pineapple soda Jarritos

0.50oz jus de citron

1 bsp simple syrup

Pinch fleur de sel

4 dashes pear bitters

1 dash Angostura


Method:

Add all other ingredients but pineapple soda into a shaker filled with ice and shake vigorously. Add pineapple soda and strain into a chilled coupette rinced with Craigellachie 13.


Garnish:

Seasonal flower.


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