This house cocktail, which is part of our new DIY-at-home range, epitomises what the restaurant is all about. It’s clean and fresh, with some sweet notes, and balances Asian flavours with fresh citrus and British elderflower.
20ml lemon and lime/citrus vodka – we use Ketel One Citroen
20ml sake – we use Akashi-tai
5ml fresh lemon juice
20ml yuzu syrup made with 30g yuzu puree (Monin, for example) and 30g sugar, or make a sherbet with 30ml lemon or yuzu juice and 30g sugar, for a similarly citrussy flavour profile
25ml elderflower syrup – at the restaurant, we use Jack Rudy elderflower tonic, but you’re less likely to find that at the supermarket
Ginger ale, to top
A slice of lemon to decorate
Fill a tumbler with ice, to chill it down. Pour the vodka, sake, lemon juice, and both syrups into a shaker, add ice and shake hard. Pour into the tumbler, top with ginger ale and decorate with a slice of lemon (we use a deyhdrated one, should you happen to have one of those knocking about).