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Bushido Highball

The Bushido Highball harmoniously blends the floral and crisp flavours of Hojicha tea, Bergamot, Jasmine and Yuzushu to create an ideal apéritif or pairing.

Ingredients

To make the Tea, take

1 tablespoon of Hojicha Tea (6 grams) and

300ml of hot water (80 degrees)

– Combine in a teapot

– Allow to infuse for 3 . minutes

– Strain off the tea from the leaves

– Once cooled bottle and it is ready for use

This will keep for two days

01

Combine

all the ingredients into a highball glass.

02

Fill

with cubed ice and stir.

03

Garnish

with lime leaves and serve with a smile!

Try some of our other cocktails...