Japanese-Portuguese relations have existed since the 16th century when the Portuguese arrived in Japan. The firearms subsequently introduced by the Portuguese strengthened Japanese defenses and boosted economic development. Portugal also left its mark on Japanese gastronomy with tempura and castella cake; this Portuguese heritage is still present in Japan today.
Tohru Nakamura and his team at Schreiberei in Munich have already had positive experiences with SHICHIKEN Sparkling Blue Sky. This just made them want to play around with it even more. The first idea was to imitate the style of a Bellini with fresh peaches. They tasted it for weeks, even trying it with champagne! Champagne, however, ended up being slightly overpowering with its bittersweet, astringent character. In the end, they found the perfect start to Tohru's menu in an unexpected but beautiful concoction of Portuguese and Japanese influence, with a little help from their favorite gardener, Johannes.
Ingredients:
2 dashes of gin infused with lemon zest
3cl white port wine
7cl SHICHIKEN Sparkling Blue Sky
Recipe:
For each serving, splash two dashes of infused gin onto the ice in the mixing glass. Using the measuring cup, pour 3 cl of white port wine on top and stir until cold with 4 turns. Strain 3 cl through the sieve into a chilled glass and top up with 7 cl SHICHIKEN Sparkling Blue Sky.
KANPAI!