THE COCKTAIL MENU – FEATURING ASIAN SPIRITS
Matcha Sour
The exquisite harmony of matcha flavour is enhanced by the infusion of floral and spice elements of the Saigon Baigur Gin and Yuzu.
½ tsp (2.5 ml) matcha powder, plus more for garnish 1 tbsp (15 ml) hot water (175 F/79 C) 1 egg white 1½ oz (45 ml) Saigon Baigur Gin ¾ oz (22 ml) Nakano Obaachan’s Yuzu Shu ¾ oz (22 ml) fresh lemon juice ¾ oz (22 ml) Simple Syrup * garnish with edible flowers, if desired Place a coupe glass in freezer for 5 minutes. In a small bowl, whisk matcha powder and hot water to make matcha tea. In a cocktail shaker, combine egg white, matcha tea, gin, yuzu, lemon juice and Simple Syrup. Shake without ice (dry shake) to emulsify ingredients. Add ice and shake vigorously, then fine strain into chilled coupe. Garnish with edible flowers, if desired.
Matcha Sour
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Saigon Baigur Dry Gin Vietnam $64.99 432925 700 ml
Nakano Obaachan’s Yuzu Shu Japan $18.79 235135 300 ml
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