|1 1/2 fl oz||Ketel One Vodka|
|1/3 fl oz||Poire William eau de vie|
|1 1/2 fl oz||Junmai ginjō sake|
|1/3 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Originally made with Poire William liqueur, hence this version calls for a little sugar. We've also taken the liberty of adding a dash of Peychaud's Bitters for added complexity and the merest salmon-pink tint of colour.
Adapted in 2002 from a recipe originating at Grand Pacific Blue Room, Sydney, Australia.