Fuji Negroni

A Japanese twist on Negroni, with structure and controlled bitterness.

Ingredients

• 30 ml Etsu The Original
• 20 ml white vermouth infused with sencha tea
• 20 ml yuzu Campari (Campari infused with yuzu zest for 24 hours)
• 2 drops of Japanese citrus bitters
• Yuzu or lemon peel

Preparation

1. Pour the gin into a balloon, highball or old-fashioned glass.
2. Fill the glass with ice cubes.
3. Add tonic, stir and add citrus peel.