Who: Hideyuki Saito
Where and When: Bronx Liquid Parlour, 30 June 2017
Spirits and others: Letherbee Charred Oak Absinthe Brun (Normally he would use La Maison Fontaine Blanche)
Ingredient: Lime wedges, Simple Syrup (Normally he would use sugar)
Method: Muddle, Swizzle
Words: After softly muddling lime wedges and swizzling all the components. Hideyuki quickly shook the ice in the shaker for three short rounds before straining and spoon small pieces of ice to put into the glass. Leading with fresh cucumber notes then light and rounded floral like lime. It has a tickling smell of guava and ends with a smacking cool and clean limey candy.