SAICHO HIGHBALL
INGREDIENTS
35ml Japanese blended whisky
50ml Ginger ale
100ml Saicho Hojicha
GLASS & GARNISH
Serve in a highball
Garnish with a lemon peel horse's neck
METHOD
Build all ingredients over a big ice spear or large ice cubes in a highball glass, stir gently to combine. Using a vegetable peeler peel a very long strip of lemon peel, and coil from the bottom to the top of the glass around the ice. Serve.
CREATE THIS COCKTAIL WITH SAICHO HOJICHA
35ml Japanese blended whisky
50ml Ginger ale
100ml Saicho Hojicha
GLASS & GARNISH
Serve in a highball
Garnish with a lemon peel horse's neck
METHOD
Build all ingredients over a big ice spear or large ice cubes in a highball glass, stir gently to combine. Using a vegetable peeler peel a very long strip of lemon peel, and coil from the bottom to the top of the glass around the ice. Serve.
CREATE THIS COCKTAIL WITH SAICHO HOJICHA
