Tokyo Salute
- Bartender: ZAW MIN NAING
- Bar: The Singapore Edition,Lobby bar, Singapore , Singapore
Serve in a
Flute glassGarnish:
Method- Shake and double strain Garnish- Caramelised lemon with grated Parmesan cheese
How to make:
1. Slice the lemon fruit into lemon wheel
2. Put white sugar cover the surface and burn with flame torch for 20 seconds.
3. After the color is browned, remove heat and wait for 2 minutes.And gently take off sugar layer from lemon.
4. Put the grated Parmesan cheese on caramelised lemon and serve with drink
Soy sauce solution 0.5:1:5 ratio
Light soy sauce 0.5gm
Dark soy sauce 1gm
Water 5 gm
Put all ingredients and mix well.
| 1 2/3 fl oz | Pallini Limoncello liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 2/3 fl oz | Soy sauce solution |
| 15 drop | Japanese bitter |
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