Ingredients
Mugi shochu (Barley) – 2,25cl
Imo shochu (sweet potato) – 2,25cl
Clarified guava frozen puree* – 3 oz
Palo santo cordial** – 1/4 oz
Pear eau-de-vie – 0,25cl
Calvados blanche- 0,25cl
Batch, chill, carbonate (~2,7–3,0 bar).
Serve in a highball over clear ice spear.
Originally from Apulia in Italy, Mario La Pietra discovered mixology at 16 during a cocktail competition, a real revelation. Creative and rigorous mixologist, he stands out for his technical and narrative approach, placing quality and consistency at the heart of each of his creations.
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