Ingredients and Method
Ingredients
- 95 ml Saké Daijingo 45
- 60 ml Shiso Purple Liqueur
- 25 ml Shiso Purple Vinegar
- 2 pieces Moai Caviar
- 45 ml Cardamom Leaves Oil
- 1 piece Cardamom Leaves
- 1 piece Bean Blossom
- 1 piece BlinQ Blossom
- 1 piece Floregano
Method
- Make a round shape out of a Cardamom Leave
- Top this with the Floregano, BlinQ Blossom and Bean Blossom.
- Mix the liquids together in a cocktail shaker with ice.
- To this, add the Moai Caviar.
- Pour the cocktail with the Moai Caviar into the glass (Coupette 31cl).
- Drizzle the oil over this.
- Place the "Boat of Specialties" on top of the cocktail.
- Serve.
Recipe: Victor Weber
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