Haku Recipe

Prepare glass

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add the gin, dry vermouth, yuzu juice, elderflower liqueur, simple syrup and egg white (if using).

Dry shake (if using egg white)

Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and build foam.

Wet shake

Open the shaker, add ice cubes, reseal and shake hard for 12–15 seconds until the shaker is cold to the touch and well chilled.

Double strain

Discard ice from the chilled glass. Using a Hawthorne strainer and a fine-mesh strainer, double-strain the cocktail into the chilled coupe to remove ice shards and produce a silky texture.

Finish

Add one dash of Angostura bitters on top of the foam (if egg white used) or into the drink. This adds aromatic complexity and a subtle spice note.

Express the oils of a fresh yuzu or lemon peel over the surface of the cocktail by holding the peel over the glass and giving it a quick twist, then rub the peel rim on the glass and place it on the drink as a garnish.

Optional: float an edible flower or a small sprig of microherbs on the foam for a refined presentation.

Serve immediately while cold. Recommend enjoying within a few sips to appreciate the aromatic top notes.