How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

*Special ingredient #1: Tomato and vanilla syrup made by heating 200ml tomato water with 200g sugar. Cool, then add 100ml vanilla syrup

Garnish:

Mist with salt water

About:

Adapted from a recipe created for Bacardí Legacy 2017 by Hideyuki Saito at BRONX Liquid Parlor, Bangkok, Thailand.

Inspiration: “La Blanca is inspired by a life changing moment as a child, when I first arrived at a province of Japan called Kumamoto. I had grown up in one of the busiest cities of Japan and the countryside was a brand new experience. I remember tasting a tomato for the first time. It was so delicious, it opened my curiosity for food and flavours. Those experiences changed my life and became a part of the reason why I am a bartender today. ‘La Blanca,’ the Spanish word for ‘white’, represents the cleanness and freshness of new experiences.”