Fine bubbles from secondary fermentation in the bottle
Smooth and silky sake using water drawn from a subterranean river of the Southern Alps.
Spirit aged in whiskey casks using sake lees with an exquisite aroma
Skincare brand COJIE using all-natural koji sugar, a product of the sake rice fermentation process
Collaboration with the master of French cuisine
The perfect Negroni served at -25 degrees where Italy meets Tokyo.
Ingredients
- Alain Ducasse Sustainable Spirit - 20mL
- Campari - 20mL
- Sweet Vermouth - 20mL
- Orange - 1slice
Instructions
Mix all of the ingredients together.
Let the pre-mixed cocktail rest in a freezer at -25°C for one day.
Garnish with a slice of orange and serve in an on-the-rocks style.
Related Pages
Cocktails
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