Hokkaido
Japan, like many maritime countries, survives off the sea in winter, and so our Distilling team looked to seaweed (and settled on Tasmanian kombu, after many trials) to lend a salty edge to Horisumi - Winter. Hayley has enhanced that savoury accent with the following:
INGREDIENTS:
- 45ml Horisumi - Winter Gin
- 10-15ml Yuzushu
- 3 drops smoked saline
- 2 drops Absinthe
- Samphire to garnish
Method:
Stir all ingredients together with ice in a mixing glass (if you don’t have one you can handily buy one here). At a pinch a large jug will do. Stir the ingredients until chilled, but not so long that they become watery. Strain over fresh ice in a rocks glass. Garnish with a sprig of samphire. If you can’t find any samphire, saltbush will do nicely.
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