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Tokuichi Mule

Capturing the essence of Japanese artistry in a glass, this recipe brings together the delicate flavours of roasted rice green tea with fresh yuzu and floral Umeshu for a crisp, long serve.

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Ingredients

To make the syrup, take

1 tablespoon of Genmaicha Tea (6 grams)

and 300ml of hot water (80 degrees) and

300 grams of caster sugar

– Combine in a teapot

– Allow to infuse for 4 minutes

– Strain off the tea from the leaves

– Combine the tea and the sugar

– Stir until sugar has dissolved

– Once cooled bottle and it is ready for use

This will keep for three days

01

Combine

all the ingredients into a highball glass.

02

Fill

with cubed ice and stir.

03

Garnish

with yuzu slices and serve with a smile!

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