The herby and floral botanicals of Saint Sithney Dry Gin marry beautifully, almost to the point of being unsettling, with the grounded, earthy notes in kombu. Perhaps for the more adventurous gin samplers, this fusion is a journey for the taste buds.

Method

  1. Place a 1-inch square piece of kombu and the celery slices in the bottom of a small pitcher.
  2. Pour in the sake and let the flavours come together for a few minutes (until it just begins to colour).
  3. Strain the infused sake into a mixing glass half-filled with ice, add the Saint Sithney Dry Gin, and bitters.
  4. Gently stir until well chilled and properly diluted, about 20 seconds.
  5. Julep strain into a chilled cocktail glass.
  6. Garnish with a strip of kombu.