Hibimara
4cl
Whisky Hibiki
2,5cl
Ponthier yuzu 100% purée1,5cl
Shiso syrup
100g
Umé (Japanese plum) liqueur
70g
Soda
4g
Sugar
Prepare an espuma with Umé liqueur, soda and sugar. In a shaker filled with ice, vigorously mix the Hibiki whisky, the Ponthier Charlotte strawberry and yuzu purée and the shiso syrup. Double filter with a cocktail strainer and serve in a Champagne glass. Place the espuma on top and decorate with the Nasturtium flower and banana leaf.
