by Matt Varona 

Just as our lunch menu  is constantly evolving and drawing inspiration from our resident chefs , the bar also absorbs the creative juices of these talented cooks, mixing them into our cocktails.

Yuzu has become the liquid of choice for the bar team with its almost tangy, mandariny limyness. This Japanese fruit is highly regarded and is sent to us by genuine samurais in convenient 1.8 litre bottles which make you look like you have tiny hands.

Meanwhile, sake and sochu are proven favourites on our drinks menu, and with five times more umami than wine, they pair with just about anything (I’m told they go well with pepperoni pizza).

I’ve combined these two favourite Asian ingredients and added in a shot of Patrón Tequila Plata  (famed for its grassy vegetal notes) and jasmine tea syrup to create a delectable cocktail with a tangy yet sour yet savoury edge to it. Have one, have four, just don’t blame me if you have trouble sleeping.

• 25ml Patrón Tequila Plata
• 25ml Jinro Sochu or Kokuryu Junmai Gingo Sake
• 25ml yuzu juice
• 25ml jasmine tea sugar syrup

Shake in a Boston shaker with plenty of ice until the can has frosted, then double strain the liquid into a chilled coupe glass rimmed with Szechuan peppercorn and salt.

Use fresh peppercorns, as they lose their flavour in the cupboard, and a pinch of Maldon salt. If you were a Yakuza, I suppose you’d grind these together with your grill. I use a pestle and mortar.

Finally, garnish your new favourite drink with lime zest (or even better, yuzu zest, if it’s in season).

And that’s it. Cool name, cool drink. Available in store now.