CHI TO SUNA
50ml Seven Seals Single Malt Sherry Finish
15ml Cherry Bitter (Kakuzo)
30ml yuzu juice
20ml sweet vermouth
10ml cane sugar syrup
15ml Aqua Faba (or egg white)
Add all ingredients to a shaker and shake vigorously over ice.
Then pour over a cocktail strainer and shake vigorously again.
Strain into a cocktail bowl and garnish with dried rose petals.
Created by David Gran