The Aves
0
A savoury oddity: pisco and lemon juice shaken with ponzu and teriyaki sauce, served with tobiko, quail egg and green onion. Salty, umami-rich and sharp.
Method
Shaken
Glass
flute
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/8
30 ml
15 ml
1 tsp
Tobiko
Whole and Raw
60 ml
1 wdg
Garnish
15 ml
🌾 Gluten-free🥚 Contains egg
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AdInstructions
- Combine Pisco, Ponzu, Teriyaki sauce, and fresh lemon juice in a shaker.
- Shake well,
- then strain the mixture into a champagne flute.
- Top with Roe, Onion, and quail eggs.
- Finish by adding a lemon wedge as a garnish.