Hashima Cocktail

A small piece of land adrift in the south-west of Japan. In the past, it had the highest population density in the world. But today, only the remains of a bygone era remain, and little by little, nature is reclaiming its rights. Inspired by this extraordinary place, I have created a cocktail consisting of delicate yuzu juice infused with sansho leaves, two generous teaspoons of white tea jelly with bergamot and sweet peeper, and a small amount of ginger syrup from the Routin brand. In the midst of a miniature ecosystem floating in the mist, this fresh and complex blend covers the floor of an abandoned metal structure, reminiscent of the passage of our civilisation.

Ingredients

• 120 ml Caraïbos Yuzu juice infused with Sansho Leaves
• 2 teaspoons of white tea jelly with bergamot and Sweet
• Sweet Peeper
• 20 ml ginger syrup
• Routin

This cocktail is made in a shaker and triple-filtered when poured.

White tea jelly with bergamot & Sweet Peeper

Bring 1 litre of water to the boil in a saucepan.

Remove from the heat, add 12 g of white tea with bergamot and leave to infuse for about 5 to 10 minutes, depending on the desired intensity of flavour.

Strain.

Add the flavourings and sugar:

Add sugar to the infusion and stir until completely dissolved.

Dilute 1.8 g of agar-agar in a little cold water, then add it to the saucepan, stirring constantly.

Bring the mixture to the boil and keep boiling for 1 minute to activate the agar-agar.

Remove from the heat.

Pour the mixture into a glass jar after 30 minutes of resting and stir in pieces of Sweet Peeper.

Keep refrigerated.

Recipe: Antony Bertin