Bombay Sapphire Distillery (Laverstoke Mill)

Glass: A stemless wine glass
Garnish: A large basil leaf & 1 pea sized wasabi paste ball - this is to be eaten before tasting the cocktail.
Method: Add the first four ingredients and stir in a glass with ice. Then top with tonic.

50ml Bombay Sapphire
10ml Edmond Briottet Crème de Peche
25ml Funkin White Peach Purée
3.5ml (3/4 bar spoon) Light Soy Sauce
100ml Fentimans Yuzu Tonic – chilled & freshly opened
1 large basil leaf
1 pea sized wasabi paste ball