Nicola Lando - Sous Chef Founder

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Prep Time: 5

Cook Time: 15

Total: 20

Servings: 4

Cost: $1.12 /serving

Nicola Lando - Sous Chef Founder

Ingredients

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Instructions

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Begin by making the shichimi togarashi sugar syrup. In a pan bring the sugar, water and shichimi togarashi to the boil. Stir until all the sugar has dissolved. Set aside to cool and then refrigerate. Once the syrup is cool mix together the yuzu juice, lemon juice, syrup and sparkling water in a large jug. Fill four tumblers with ice and pour over the cocktail.

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