Another specialty to confirm that it isn’t necessary to put much alcohol in a beertail. A pungent, complex and fresh beertail with citrus that kicks you right back to Japan.
- 20ml Seedlip Spice
- 10ml Sage syrup
- 20ml Grapefruit juice
- 150ml Yuzu & Grapefruit
Garnish: Grapefruit skin peel + Thyme
Glass: Highball glass
Chill your highball with ice. Pour and build all ingredients in the glass. Garnish with grapefruit skin peel and a sprig of thyme.
- 2 tablespoons of dried sage
- 200ml Water
- 200gr Crystal sugar
Put the water in the pan, let boil and add the dried sage. Keep it hot for 15 minutes, add the sugar, let dissolve and cool down.