INGREDIENTS: • Iovem liqueur 5 cl • premium tonic water 10 cl • salt foam DECORATION Multicoloured limes TECHNIQUE Build FLAVOUR PROFILE sweet: 4 out of 10 acidic: 3 out of 10 bitter: 2 out of 10 ALCOHOL BY VOLUME: 4,5% INSTRUCTIONS To make this drink, it is built directly in the glass, specifically a tall tumbler which has ideally already been chilled. If it is not possible to chill the glass previously, chill it by filling it up with ice cubes. Take the glass, fill it to the brim with ice, pour the Iovem liqueur first, then the premium tonic water. With a bar spoon, stir from the bottom to the top of the glass, mixing the ingredients well. Add a few more ice cubes and top the drink with the specifically created salt foam. Garnish with multicoloured lime. World Champion Cocktail at IBA 2016 in Tokyo INGREDIENTS: • gin 4 cl • lychee syrup 2 cl • cold-extracted mango juice 3 cl • fresh lemon juice 2 cl • basil leaves 3 • wasabi 2 g • soy sauce 1 drop DECORATION Hosomaki and rice wafer TECHNIQUE Shake & Strain Purple Tonic with Salt Foam Sushi Martini FLAVOUR PROFILE sweet: 5 out of 10 acidic: 3 out of 10 bitter: 1 out of 10 ALCOHOL BY VOLUME: 11% INSTRUCTIONS Pour all the ingredients into a chilled shaker. Fill the shaker to the brim with ice, close it, and vigorously shake it for about 7-10 seconds. Open it and strain the liquid into a chilled champagne glass, with the help of a strainer and a fine mesh strainer (a technique referred to as a Double Strain). Decorate with a “festival” decoration, made with homosaki, banana leaves and chopsticks. 33
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