Serve in aCoupe glass
Rim the glass with Ibiza salt and hibiscus
How to make:
THROW all ingredients with ice and strain into chilled glass.
|1 2/3 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Akashi-Tai Daiginjo Genshu sake|
|1/2 fl oz||Mieleaceto Apicoltura Gianni Castellari (acacia honey & balsamic|
|1/2 fl oz||Pineapple sugar syrup|
|1/2 fl oz||Lime juice (freshly squeezed)|
Read about cocktail measures and measuring.
Italian Bacardí Legacy 2014 winning cocktail created by Walter Gosso at Societe Lutece, Turin, Italy. (Walter specifies homemade pineapple syrup and Saké 2009 Datuma.)
Walter says, "The inspiration comes out from the word 'Kitai' which means 'hope' in Japanese. Hope to be able to blend products from different continents: two spirits like Bacardí rum and aged saké, an Italian product like honeyed Modena's vinegar, Ibiza's Salt and Hibiscus.... a trip around the world!"
One serving of Kitai contains 219 calories.