Garnish:
Pear slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Ketel One Vodka |
| 1/3 fl oz | Poire William eau-de-vie |
| 1 1/2 fl oz | Akashi-Tai Daiginjo Genshu sake |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 dash | Peychaud's or other Creole-style bitters |
Review:
Originally made with Poire William liqueur, hence this version calls for a little sugar. We've also taken the liberty of adding a dash of Peychaud's Bitters for added complexity and the merest salmon-pink tint of colour.
History:
Adapted in 2002 from a recipe originating at Grand Pacific Blue Room, Sydney, Australia.
Nutrition:
213 calories
Alcohol content:
- 1.6 standard drinks
- 20.05% alc./vol. (40.1° proof)
- 22.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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