Maiko
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Candied yuzu peel
- ABV: 15%
Ingredients
- Roku Japanese Gin — 1½ oz (45 ml)
- Cointreau triple sec liqueur — ⅔ oz (20 ml)
- Yuzu juice — ¾ oz (25 ml)
- Sugar syrup — ⅓ oz (10 ml)
- Pasteurised egg white — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain back into shaker.
An elegant cocktail with Japanese gin and yuzu.
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