Hachimitsu Spritz

Bartender: Colin Doornekamp
Bar: Coya Mayfair, London, United Kingdom

Serve in a

Garnish:

Mint bouquet and grapefruit peel

How to make:

Build in Wine glass with cubed ice and garnish with
Put grapefruit peel in wine glass before adding ice, build with cordial, Beesou and Prosecco. Top with Yuzu soda.
Add Straw and mint bouquet.

1 2/3 fl oz	Beesou Bitter Honey Aperitif
2 1/2 fl oz	Prosecco sparkling wine
1 2/3 fl oz	Yuzu soda
1 1/3 fl oz	Kalamansi and Rooibus Cordial

Beesou Honey Aperitif

Beesou is a bittersweet honey aperitif blended from British honey and natural botanicals, including safflower extract, which gives Beesou its distinctive