Pear, Cacao & Hōjicha Cocktail
A cocktail that’s stunning in both artistry and flavour there’s a beautiful viscosity that sits across the palate with the richness of the Mānuka Honey and the depth of the aged whisky working so well together. Carefully constructed to showcase the aromas and unique, wildly natural flavour profiles of The Southerly.
- Pear
- Cacao infused Japanese whisky
- Miso
- lemon
- Houjicha Japanese tea
- Eggplants skin
- yuzu
- Whisky-infused Mānuka Honey
Put cacao and whisky into siphon and charge NO2 gas and infused in high air pressure for 24 hours. Grilled eggplant over charcoal and peel the skin. Mix the eggplant with sugar and water and put it in blender and strain. Infuse eggplants skin with water, mix with pink grapefruit and yuzu and gelatine in to siphon and charge NO2 gas.
