| Japanese Plumwine | 160 ml |
| Mezcal Espadin | 40 ml |
| Fresh Lime juice | 60 ml |
Press the lime juice and fine strain through a sieve
Combine all ingredients and store cold
Perfect Serve
Fill a long drink glass with hand-carved ice
Pour 65 ml of the umeshu infusion over the ice in the long drink glass
Top off with 100 ml Perrier sparkling water
Garnish with lemon geranium
Stir gently to combine all the flavors
| Bourbon | 160 ml |
| Spiced Spanish vermouth | 80 ml |
| Fresh Purple Shiso leaves | 2 gr |
Wash the purple shiso leaves with cold water
Dry the purple shiso leaves and cut roughly
Combine all ingredients and vacuum seal
Cook sous vide for 35 minutes at 65 degrees
Transfer to an ice bath and infuse for 8 more hours
Pour through a fine sieve and store cold
Perfect Serve
| Purple Shiso infusion | 200 ml |
| Premium Ginger ale | 400 ml |
| Fresh Lime juice | 60 ml |
| Perrier | 80 ml |
| Angostura Bitters | 4 small dashes |
Press the lime juice and fine strain through a sieve
Combine all ingredients in a stirring glass
Mix gently to combine all the flavors
Fill the long drink glasses with carved ice cubes
Pour 180 ml per drink over the carved ice cube
Decorate every drink with a purple shiso leave