Profession: Assistant Manager / Bartender
At: Tokyo

Hisatsugu started his bartending career at Bar Hermitage in Sapporo, Japan. After time working in Australia and Canada he returned to Japan and is now the Assistant Manager at Bar Trench in Toyko.

Cherry Blossom Refashioned

Glass: Old-fashioned
Garnish: Lemon zest and cherry
Method: Stir all ingredients with ice and strain into ice filled glass.

• 40ml Brandy
• 20ml Cherry Heering
• 5ml Grenadine
• 5ml Grand Marnier
• 1 dash Lemon bitters
• 1 dash Sherry vinegar