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




