53 Karat Gold Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water for 3–5 minutes. When chilled, empty the glass and set aside.

Build and shake

In a cocktail shaker, add 2 oz Kyoto Ki No Bi Green Tea Gin, 1/2 oz Grand Marnier Centenaire, 3/4 oz fresh lemon juice, and 1/4 oz simple syrup. Fill the shaker with large ice cubes (about 6 oz by volume). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well aerated.

Double strain

Double strain the shaken mixture into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp for a silky texture.

Top with Champagne

Carefully top the shaken base with 2 oz (about one large wine pour) of well-chilled Dom Pérignon. Pour slowly down the inside edge of the glass to preserve effervescence and avoid too much foam.

Add gold

Using clean tweezers or the tip of a small spoon, gently place a very small pinch of edible 24k gold leaf flakes onto the surface of the drink. The flakes will float and create the signature '53 Karat Gold' look. Use conservatively — a little goes a long way.

Garnish and serve

Express the oils of a lemon twist over the surface of the cocktail by holding the twist over the glass and giving it a firm squeeze, then run the twist around the rim and place it on the glass edge or float it on top. Serve immediately while the Champagne is still effervescent.

Notes on proportions & service

If preparing multiple servings, scale ingredients linearly. Keep sparkling wine chilled until the last moment and add it just before serving to maintain bubbles. Ensure gold leaf is edible and food-safe; store in a dry, cool place.