The Nutty Geisha by Susie Wong

Susie Wong The Nutty Geisha Vintage to Visionary Cocktail Competition UK

The Nutty Geisha

by Susie Wong
Epernay Champagne Bar, Manchester/UK
(2nd price winner Vintage to Visionary Cocktail Competition 2013)

Ingredients:
40ml (1 1/2 oz) Hayman’s Old Tom Gin
25ml (1 oz) Pistachio Cream Liqueur
20ml (3/4 oz) Almond water
4 Drops The Bitter Truth Orange Flower Water
5ml (1/8 oz) Blossoms sour cherry syrup
2 bar spoons of Mascarpone
1 bar spoon Lime and Bergamot Sugar
1/2 bar spoon of matcha green tea powder
Garnish:
Pistachio nuts and pistachio candy floss
Glass:
Coupette
Ice:
None
Method:
Hard shake and strain into a chilled serving glass

2017-06-18T12:23:30+00:00