Making the recipe

  • Ingrédients

    Mugi shochu (Barley) – 2,25cl

    Imo shochu (sweet potato) – 2,25cl

    Clarified guava frozen puree* – 9cl

    Palo santo cordial** – 1cl

    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.

Serving

Glassware : Priestley by Kes-Sho

Ice : rectangular ice cube

Garnish : flower petals

Mario La Pietra bartender

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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