This is a community recipe contributed by Mar Ibarra.
Community recipes are not tested or verified by Difford’s Guide.
Published on 25th of August 2025
Serve in a Goblet glass
| 35 ml | Akashi-Tai Junmai Daiginjo Genshu sake |
| 3 drop | Fee Brothers Cardamom Bitters |
| 50 ml | Perrier-Jouët Grand Brut champagne |
| 30 ml | Merchant's Heart Hibiscus |
| 25 ml | Hibiscus tea (cold) |
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