With only a few words from me to guide him on my preferences: “I’d like something gin-based, not too sweet and with egg white please”, bar owner and mixologist Dave concocted this fabulous cocktail for me.
Presented in a box, the intoxicating smell of Japanese Kyoho grape liqueur teased my nostrils the moment the lid was lifted. However, I realised it wasn’t so straightforward once I took a sip.
On the palate, this cocktail performed twists and turns with its layers of sweetness from lychee and fresh dark grapes, a citrusy brightness from yuzu, the herbal heat of lemongrass and the tang of sour plum. All of these were however, comfortably rounded off with the cushion of egg white.