Restaurants›Minami›Kyoto Sparkles Recipe

Kyoto Sparkles Recipe

Inspired by Minami
Time6m
Serves1

refreshing, floral, bubbly citron vodka, obaachan yuzu-shu, giffard elderflower syrup, sparkling wine, soda

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Ingredients

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Cocktail Base

Top / Bubbles

Garnish

Method

Prepare Cocktail Base

1

Mix and chill

Fill a cocktail shaker with ice. Add 2 oz citron vodka, 0.5 oz obaachan yuzu-shu, 0.5 oz Giffard elderflower syrup, and 0.5 oz fresh lemon juice. Cap the shaker and shake vigorously for about 10 seconds until well chilled and slightly diluted.

2

Strain

Strain the chilled mixture into a chilled flute or coupe glass that already contains a large cube of ice (if using a rocks glass) or is simply chilled (if using flute/coupe).

Add Bubbles and Finish

3

Top the strained base with 3 oz dry sparkling wine poured gently down the side of the glass to preserve effervescence.

4

Add 1 oz club soda to lighten and lengthen the drink. Give the glass a very gentle stir (one or two slow turns) to integrate without flattening the bubbles.

Garnish and Serve

5

Express the oils of a yuzu or lemon peel over the surface by holding the peel over the glass and giving it a quick twist, then rub the peel on the rim and drop it into the drink.

6

If using, float a small edible flower on top for a delicate, floral presentation. Serve immediately while sparkling.