Garnish:
Pear slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 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 red above.
Our comment:
Originally made with Poire William liqueur, hence this version calls for a little sugar.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.
History:
Adapted in 2002 from a recipe originating at Grand Pacific Blue Room, Sydney, Australia.
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