Shioliveto

Scaffolding on the “Oliveto” recipe.

• 6 cl Gin – Roku
• 2 cl Umeshu – Nigori
• 2 cl lemon
• 1 cl Olive Oil – SHIO Arbequina
• 1 eggwhite
• 1 muddled Sansho berry
• Yuzu zest and olive oil rim
• Garnish : lemon peel + dried Kombu seaweed + Yuzu beads Christine Le Tennier