Recipe

• 2oz Bombay Sapphire East gin
• .5oz Mancino Sakura vermouth
• 3oz yuzu tonic water (East Imperial)
• Dash of Lemongrass Cardamom bitters (Honest John Bitters)

Stir all ingredients well in a glass filled with ice. Garnished with kaffir lime peel, green apples, juniper, and borage flowers.

About

We are in the golden age of craft cocktails, with such a plethora of high quality artisan ingredients to experiment with! This gin&tonic variant plays with a few fun Asian-inspired ingredients.

I started with Mancino Sakura vermouth, a Japanese cherry blossom inspired bianco vermouth infused with violet petals and cherry blossoms, super floral and delicious.

Playing off the Asian theme, I joined it with Bombay Sapphire East gin, which is similar to the classic Bombay Sapphire but with the addition of lemongrass and peppercorn. Finally, I topped it off with East Imperial yuzu tonic water (DELICIOUS) and some refreshing crisp garnishes.