London blues
- cocktail
- yuzu
Sweet, vibrant nuances are enhanced by the acidity of yuzu in this sophisticated cocktail.
Ingredients
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LE YUZU: 3cl
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London Extra Dry Gin: 5cl
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Verbena syrup: 3cl
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Sandalwood spray
In this recipe
Le Yuzu
Quantity
Preparation
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Step 1
Put a whisky glass in the freezer.
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Step 2
In a mixing glass, add the ingredients.
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Step 3
Stir with a cocktail spoon until well diluted.
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Step 4
Remove the whisky glass from the freezer and serve.
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Step 5
Spray sandalwood around the glass for a multi-sensory tasting experience.
Sugar: 250g / Water: 500ml / Dried verbena: 20g
Place all ingredients in a vacuum bag. Cook at low temperature (60 degrees) for 45 minutes. Strain and refrigerate.
Sandalwood drops: 10 drops / Vodka: 5cl
Place all ingredients in a vacuum bag. Cook at low temperature (60 degrees) for 2 hours. Filter and place in a spray bottle.
Nicola Battafarano
Mixologist at Lutetia and Maison Delano
Nicola Battafarano is a mixologist known in the industry. Of Italian origin, he starts in France with the Big Mamma group, then at the Royal Monceau, before taking over management of the two bars at the Lutetia, a Parisian palace, for five years. Since September 2023, he has been Maison Delano's new Food & Beverage Director.
