Bubbles

Ingredients:

• 10 ml ODK Yuzu puree
• 10 ml ODK “Mandarin” puree
• 70 ml dry sparkling wine
• 5-10 ice cubes

Cooking method:

1. Pour puree and wine into a mixing glass
2. Add ice and stir everything
3. Using a strainer, pour the mixture into a glass, separating the drink from the ice.
4. Garnish with a sprig of thyme

Garnish: thyme

Serving container: Flute glass “Faulkner” glass 147 ml D=54/73, H=245mm clear.