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NASHI BOWLE

NASHI BOWLE


INGREDIENTS
2 cl Île Four Premium Sake
1 cl Île Four Yuzu
1 cl Gin
top-off with Champagne
Nashi pear (Japanese pear)

METHOD
First, shake Sake, Yuzu Sake and Gin and then let it steep for 10 minutes with several pieces of Japanese Nashi pear (to absorb the sweetness of the pear). Finally, top-off with about 6cl of Champagne

Cocktail created by: Michael Hanke, Le Croco Bleu, Berlin

Fotos: Bernd BlumrichCocktail created by: Michael Hanke, Le Croco Bleu, Berlin

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