Toki Blvd Recipe

Prepare and measure

Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail. Measure and set out gin, yuzu liqueur, elderflower liqueur, lime juice, dry vermouth, and plum syrup. If using egg white, separate one egg and reserve the white.

Dry shake (if using egg white)

In a cocktail shaker without ice, combine gin, yuzu liqueur, elderflower liqueur, fresh lime juice, dry vermouth, plum (ume) syrup, and the egg white. Seal the shaker and shake vigorously for 10–15 seconds to emulsify and create foam.

Wet shake

Add a large handful of ice to the shaker (or if you didn't use egg white, combine ingredients with ice now). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the drink is well chilled and slightly diluted.

Double strain and serve

Discard the ice or empty the glass you used to chill. Double-strain the cocktail through a fine-mesh strainer into the chilled coupe or Nick & Nora glass to remove ice shards and ensure a silky texture.

Finish and garnish

Add 2 dashes of orange bitters on the foam or surface. Gently place a yuzu or lime wheel on the rim or float it. If using, top with an edible blossom or micro shiso leaf for an aromatic accent. Serve immediately.

Notes on substitutions & balance

If you don't have yuzu liqueur, use 0.5 oz yuzu cordial + 0.25 oz simple syrup, then taste. Adjust plum (ume) syrup amount to your preferred sweetness (ume syrup is slightly tart and floral). Omit egg white if you prefer — the cocktail will be lighter and less silky.

Prepare garnish while shaking: slice a thin wheel from a yuzu or lime and set aside. If using an edible blossom or micro shiso leaf, rinse and pat dry.

After pouring the cocktail, add 2 dashes of orange bitters to the foam and place the citrus wheel on the rim or floated. Optionally top with the blossom or shiso leaf for aroma and presentation.