Minami Martini Recipe

Prepare glass

Chill a coupe or martini glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail.

Dry shake (if using egg white)

If using the egg white for a silky foam, add 0.5 egg white to a cocktail shaker and dry shake vigorously (no ice) for 10–15 seconds to emulsify.

Build and wet shake

Add Sheringham Kazuki Gin (2 oz), Aburi Ginjo Sake (0.75 oz), Soho Lychee Liqueur (0.5 oz), fresh lime juice (0.5 oz), simple syrup (0.25 oz) and 2 dashes orange bitters to the shaker. Add the dry-shaken egg white (if used) back to the shaker, then add a generous handful of ice (about 1 cup). Seal and shake hard for 12–18 seconds until the shaker is cold and well-aerated.

Double strain and color clarity

Remove the chilled glass from the freezer or dump the ice water. Double-strain the cocktail through a fine mesh strainer into the chilled coupe/martini glass to remove ice shards and ensure a smooth texture.

Garnish and serve

Carefully float an edible flower (butterfly-pea blossom will also subtly deepen color) on the foam or place a whole lychee on a cocktail pick and rest it on the rim. Optionally, add one more tiny drop of butterfly-pea tincture or a splash of blue tea to the surface to create a delicate floral swirl. Serve immediately.

Notes on ingredients

If you don't have Sheringham Kazuki Gin pre-infused with butterfly-pea, steep 1 tsp of butterfly-pea tea in 1 oz gin for 5–10 minutes and strain before using; this can add a floral-blue tint. Adjust simple syrup to taste for sweetness; the lychee liqueur is sweet, so keep syrup low to maintain a light, floral profile.