When husband-and-wife duo Takuo and Sumire Miyanohara hit Ginza in 2007 with Bar Orchard––a 16-seat cocktail den hinged around creative drams made from a mountain of fresh fruit, including this cocktail, they introduced Tokyo to an entirely new concept.
This recipe originally appeared as part of “The Secret to Neo-Japanese Bartending Is Fresh Fruit.”
- 1 1/2 oz Tequila
- 3/4 oz Sauvignon blanc
- 1/4 oz Fresh lemon and lime juice (1:1 blend of each)
- 5 Green muscat grapes
- 2 Coriander leaves (optional)
- 2 Mint leaves (optional)
- Garnish: Salt foam*
Add the tequila, wine, juice blend and grapes with crushed ice into a blender and blend until smooth.
Place the coriander and mint leaves at the bottom of a mug or tub-shaped glass.
Pour the blended drink over top and add crushed ice.
Top with salt foam.
*Salt foam (optional): Stir 4 tsp salt, 3 grams lecithin and 400 mL water in a mixing bowl until combined. Use a fish aquarium pump to pump air into mixture.