- A recipe by Mario LA PIETRA
Ingrédients
Midori – 3,5cl
Gin – 1,5cl
Elderflower liqueur – 0,5cl
Bergamot frozen puree – 1cl
Yuzu frozen puree – 1cl
Pineapple ambient puree – 1cl
Egg white – 2cl
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.
Glassware : Pilar by Ke-Sho
Ice :neon faux ice cube
Garnish :yuzu no ko dust line
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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