Japanese loafer

Making the recipe

Ambient purees without added sugar Les vergers Boiron Pineapple

Frozen puree without added sugar Les vergers Boiron Yuzu

Frozen puree without added sugar Les vergers Boiron Bergamot

Ingredients

Midori – 1 1/4 oz

Gin – 1/2 oz

Elderflower liqueur – 1/2 oz

Bergamot frozen puree – 1/4 oz

Yuzu frozen puree – 1/4 oz

Pineapple ambient puree – 1/4 oz

Egg white – 3/4

or enhancer / vegan foamer – 4 drops

Flash blend all ingredients with 3 ice cubes.
Fine strain into a chilled coupe with glowing faux ice
cube.
Sprinkle yuzu no kō on top of the foam, drawing a line.
Ingredients

Red rhubarb frozen puree – 4 1/4 oz

Water – 1 3/4 oz

Pectinex – 0,35%

Dissolve the puree, add the water, then add pectinex (0.35% of the total volume).
Blend and let sit at room temperature for a few hours until separation occurs.
Strain using a Tork fi lter or a coffee filter.

Mario LA PIETRA

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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