5cl Yuzu gin

10 cl bitter, unflavoured tonic

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Topping: lemongrass, kaffir leaf, juniper, ginger

5cl Sanguine gin

10 cl bitter, unflavoured tonic

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Topping: blood orange, pear, rosehip, licorice

5cl Lavas gin

10 cl bitter, unflavoured tonic

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Topping: lovage, juniper, fennel, star anise

5cl Yuzucello

10 cl bitter, unflavoured tonic

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Topping: lemongrass, kaffir leaf, rosemary, ginger, lime

5cl Yakumi

10 cl bitter, unflavoured tonic

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Topping: sage, cinnamon, kumquat, thyme

3 cl yakumi (1)

5 cl apple juice (2)

2 cl lemon juice (3)

1 cl white vermut (4)

Sparkling wine (brut)

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Base: mix 1, 2, 3 en 4 en keep cool in the fridge.  

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Finish: pour the base in 4 pre-cooled champagne or martini glasses and add some ice blocks or crushed ice. Put in some rosemary and finish your cocktail with some sparkling wine (how much? Depends on your taste)

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Recipe: Frederik Nerinckx (Sommelier -  restaurant Boury)